Originally posted September 01, 2011

Sticky Five-Spice Chicken

Sticky Five-Spice Chicken by belinda


  • * 4 bone-in, skin-on chicken legs and/or drumsticks
  • * 2 tablespoons peanut or safflower oil
  • * 1 teaspoon Chinese five-spice powder
  • * 1 -inch piece fresh ginger root, peeled and grated
  • * 1/2 teaspoon salt
  • * 3 tablespoons honey
  • * 1 1/2 tablespoons soy sauce
2 to 4 servings


Preheat the oven to 400 degrees. Line a roasting pan with aluminum foil.

Pat the chicken dry and place in the roasting pan.

In a small bowl, mix together the oil, five-spice powder, ginger root and salt. Brush the mixture evenly over the top of the chicken and roast for 25 minutes.

Meanwhile, in a small saucepan over medium heat, heat the honey and soy sauce, stirring until combined. Remove from the heat.

Brush the honey-soy mixture over the chicken, return it to the oven and roast until the chicken shows no trace of pink and the skin is crisp and golden. Serve immediately.

45 min


  • commented over 12 years ago

    I make the glaze before I put the chicken in the oven and go in early and baste occasionally while it's cooking. I also take the sauce and put it in a fat separator after the chicken's done so there's leftover sauce to eat with the chicken. Let me know how the wide pan method works!

  • commented over 12 years ago

    I had trouble getting the glaze to stick. :o( Any suggestions? I think next time -- rather than doing the second bake -- I'm going to cook the sauce in a wider pan and then place the chicken in the pan to glaze and finish cooking.

    That said, the chicken cooked PERFECTLY -- juicy and no pink! Plus, it was even better the next day as leftovers.

  • commented almost 13 years ago

    Holy cannoli! That looks so good...

Adapted from

"Fast & Fresh" by Louise Pickford (Ryland, Peters & Small, 2003)


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