This flavorful one pan beautiful chicken dish makes a perfectly cheap and easy mid-week family meal. It is sweet, spicy and full of exciting flavors with each bite.
Like all Chinese food it is colorful and full of vibrant aromas that gets even better with time so it is a perfect meal for your weekly meal-prep.
Servings 6serving
Ingredients
6chicken thighs skin-onsee notes
For the marinade:
3tbsphoisin sauce
2tbsphoney
1tbspoyster sauce
1tbspdark soy saucesee notes
3glovesgarlic minced
1tbspgrated fresh ginger
2tspof Chinese 5 spices blendsee notes
For the basting sauce:
2tbsphoney
1tbspdark soy sauce
Instructions
Step 1: in a large bowl add the chicken pieces and the marinade ingredients and mix. Let it marinade overnight or at least 2 hours, covered in the fridge.
Step 2: preheat oven to 180 Cā¦. line a baking tray with some aluminum foil so it will be easy to clean and top it with a baking rack. place the chicken pieces on the rack and cook in the oven for 30 minutes covered with some aluminum foil.
Step 3: while the chicken is cooking, mix the basting sauce and set aside until your 30 minutes are done. (If you are preparing any side dishes with those chicken like steamed rice or veggies or some stir-fry noodles you can prepare it now while the chicken are cooking.)
Step 4: after 30 minutes, remove the chicken from oven and remove the foil from the top. Brush the top of the chicken with the basting sauce and place back in the oven for 15 minutes, uncovered. Then flip the chicken braise the other side and bake it again for extra 10 minutes. Until the skin is crisp and the chicken is cooked through. (see notes)
Step 5: serve with some steamed rice or veggies or some stir-fry noodles and enjoy!
Notes
For the dark soy sauce: if you cannot find it you can replace it with light soy sauce for a ratio of 1 tbsp dark soy sauce = 2 tbsp light soy sauce , but I highly recommend to invest in a bottle of dark soy sauce it have a much deeper taste and her density is like molasses. For the chicken : you can choose any kind of chicken pieces you like and you can have it boneless or with bones as you prefer but the most important thing is to have the skin-on, this is a very important thing to leave for the final texture in the recipe. For the baking time: the baking time in this recipe is for chicken thigh with bones and with skin on. if you choose a boneless option the baking time will vary. you will have to cook it covered for 20 minutes than braise and cook uncover for 10 minutes than flip and braise the other side and cook it for extra 10 minutes. boneless chicken needs less time than with bones chicken pieces. For the Chinese 5 spices blend: you can find it in the grocery store under the Asian food section but I usually like to do it home , because it is fresher and it have more authentic ingredients and so easy to do you can check out the recipe in this article on my blog āhomemade Chinese 5 spices blendā