Sticky Chinese Five Spice Chicken | Marion's Kitchen

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 25 minutes

Ingredienser

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)

3 tbsp hoisin

2 tbsp honey

1 tbsp oyster sauce

1 tbsp dark soy sauce

3 garlic cloves, finely grated

2 tsp Homemade Chinese Five Spice (you can use store-bought too)

400g Chinese broccoli (gai larn)

steamed rice to serve

Basting Sauce:

2 tbsp honey

1 tbsp dark soy sauce

Vejledning

Step 1

In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.

Step 2

Preheat oven to 180°C/356°F (fan-forced).

Step 3

Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.

Step 4

While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.

Step 5

Mix the basting sauce ingredients together in a small bowl.

Step 6

Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.

Step 7

Serve with steamed Chinese broccoli and rice.– Find more of our best chicken thigh recipes here!