The Best Chinese 5 Spice Chicken recipe

How To Make Chinese 5 Spice Chicken

by Yassine
Chinese 5 Spice Chicken

Chinese 5 Spice Chicken

This Chinese 5 Spice Chicken dish is a twist on the delicious char siu pork that is found in many restaurants. The quick marinade is packed with flavor and easily knocked up from storecupboard staples, which helps keep the shopping list nice and short!


COOK: 20–30 MINS



KCAL: 278


  • tsp frozen chopped garlic
  • 2 tsp frozen chopped ginger
  • 2 tsp Chinese 5 spice
  • 4 tbsp low-sodium soy sauce
  • 1 tbsp white wine vinegar
  • 2 tbsp runny honey
  • 1 tbsp reduced-salt-and-sugar tomato ketchup 6–8 skinless, boneless chicken thighs

How To Make Chinese 5 Spice Chicken

Lighter Serve: Cauliflower rice and mange tout Harissa Sauce spooned over

Family Serve: Wholewheat noodles and mange tout

  1. Combine the garlic, ginger, Chinese 5 spice, soy sauce, white wine vinegar, honey, and ketchup in a large bowl.


If you are making this to serve now, add the chicken thighs to the bowl and stir to combine with the marinade. Set aside to marinate for 20 minutes. Preheat the oven to 180°C/350°F/gas mark 4. Once marinated, pour the chicken into a roasting tin and transfer to the oven to cook for 20–25 minutes, until cooked through, sticky, and delicious. Serve hot.


Place the raw chicken in a large, labeled, reusable freezer bag and pour over the marinade. Massage the bag with your hands to make sure the chicken is well coated, then seal the bag, expelling any air, and freeze flat for up to 3 months.


Remove the bag from the freezer and leave it to completely defrost in the fridge, ideally overnight. Once defrosted, pour the contents into a roasting tin and spread out in an even layer. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook as described in the To Cook section, left.

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