Five-Spice Roasted Chicken
Servings 4
Ingredients
Five spice roasted chicken
- 2 pounds chicken thighs or drumsticks skin-on, bone-in
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon dark soy sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
Spiced butter sauce
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon brown sugar
- 1 teaspoon dark soy sauce
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon ground white pepper
- ¼ teaspoon ground cinnamon
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare marinade for chicken. Combine soy sauce, Shaoxing wine, dark soy sauce, five-spice powder, and sesame oil. Pour marinade over chicken, tossing to coat. Let sit for at least 2 hours or overnight, flipping chicken over halfway through.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Remove chicken from marinade, shaking off excess. Lay on parchment paper and let sit at room temperature for 30 minutes.
- Roast chicken for 35-40 minutes or until juices run clear. Remove from oven and let rest for 10 minutes.
- Meanwhile, make spiced butter sauce. Melt butter in a small saucepan over medium heat. Add garlic and saute until browned, about 2 minutes. Add cumin, coriander, brown sugar, dark soy sauce, five-spice powder, ground white pepper, and cinnamon, stirring until sugar has dissolved. Remove from heat.
- Arrange chicken on serving plate and drizzle sauce on top. Garnish with sesame seeds and cilantro. Serve immediately.
Notes
You can use boneless chicken breast or thighs, if desired. Adjust the cooking time accordingly since boneless chicken will cook quicker.
