Chinese Five-Spice Chicken

photo by RonaNZ



- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 kg chicken piece
- 1 medium onion, finely chopped
- 1 -3 garlic clove, finely chopped
- 1⁄3 cup soy sauce
- 2 tablespoons peanut oil
- 2 teaspoons five-spice powder
directions
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
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Reviews
-
i really loved it. and during the process, i made some tweaks. the soy sauce is optional for the tweak. really not needed. I used sesame oil instead of peanut oil. 1/4 of a white onion. simmered cubed cut chicken, in 2 cups of chicken broth, with 2 teaspoons of ginger, 1/2 teaspoon garlic, 1/2 teaspoon garlic salt, 3 teaspoons sriracha, 1/4 teaspoon onion powder. 1 1/2 tablespoon of agave, to balance the saltiness. 1 1/4 teaspoon of basil.
see 6 more reviews
Tweaks
-
for this tweak. the soy sauce is optional. really not needed. I used sesame oil instead of peanut oil. 1/4 of a white onion. simmered cubed cut chicken, in 2 cups of chicken broth, with 2 teaspoons of ginger, 1/2 teaspoon garlic, 1/2 teaspoon garlic salt, 2 teaspoons sriracha, 1/4 teaspoon onion powder. 1 tablespoon of agave, 1 1/4 teaspoon of basil. served it as a sauce under jasmine rice, with blanched spinach and carrots on top