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Five Spice Roasted Chicken

Course Main Course
Cuisine Chinese
Keyword chicken
Total Time 2 hours 45 minutes
Servings 4
Author Cherry on My Sundae


Five spice roasted chicken

  • 2 lb chicken thighs or drumsticks skin-on, bone-in
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon dark soy sauce
  • 1 teaspoon 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 five spice powder
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped fresh cilantro


  • 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.