Five Spice Chicken delivers warm, aromatic flavor with minimal effort. The spice blend creates a savory-sweet crust that fills your kitchen with incredible fragrance. It’s a versatile weeknight meal perfect with rice, noodles, or salads.
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Why You’ll Love This Five Spice Chicken
- Complex flavor: Warm, earthy, and slightly sweet spice profile.
- Simple prep: Pantry staples and 30 minutes to restaurant-quality results.
- Juicy result: Quick marinade keeps chicken tender and moist.
- Versatile pairing: Works with rice, slaw, lettuce wraps, and more.
Ingredients & Tools
- 4 boneless, skinless chicken thighs (about 500 g)
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 tsp five-spice powder
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp vegetable or avocado oil
- 2 spring onions, sliced
- 1 tsp sesame seeds (for garnish)
Tools: mixing bowl, measuring spoons, large skillet or frying pan, tongs
Notes: Use fresh five-spice powder for best flavor. Don’t skip the sesame oil—it adds a nutty finishing aroma.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 15 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Use chicken thighs for the best result. Thighs have more fat than breasts, which means they stay incredibly juicy and absorb the marinade flavors much better. If you must use breasts, slice them thinly and reduce cooking time.
- Don’t skip the rice vinegar. It might seem like a small addition, but that touch of acidity really balances the richness of the five-spice and helps tenderize the chicken slightly.
- Check your five-spice powder’s freshness. Give it a quick sniff—if it doesn’t smell strongly aromatic, it might have lost its potency. Fresh spice makes a world of difference in this recipe.
- Let the chicken come to room temperature. Taking the chicken out of the fridge 15–20 minutes before cooking helps it cook more evenly and prevents the outside from overcooking before the inside is done.
How to Make Five Spice Chicken
Step 1: In a medium mixing bowl, combine the soy sauce, honey, five-spice powder, minced garlic, and rice vinegar. Whisk everything together until the honey is fully dissolved and you have a smooth, dark marinade. You’ll notice the aroma immediately—that’s the five-spice working its magic! If the mixture seems too thick, you can add a teaspoon of water to loosen it up slightly.
Step 2: Add the chicken thighs to the bowl and toss them thoroughly in the marinade, making sure each piece is well coated. Let them sit for at least 10 minutes—if you have more time, 30 minutes is even better. Honestly, even a short marinade makes a noticeable difference in flavor penetration.
Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water; if it sizzles, you’re good to go—add the chicken thighs in a single layer. Be careful not to overcrowd the pan; you want that beautiful sear.
Step 4: Cook the chicken for about 5–7 minutes on the first side, until you see a nicely browned crust forming. The edges might look slightly dark—that’s the honey and spices caramelizing, which is exactly what you want. Flip the chicken using tongs and cook for another 5–6 minutes on the other side.
Step 5: Reduce the heat to low and pour any remaining marinade into the skillet. Let it bubble and reduce for about 1–2 minutes, turning the chicken occasionally to glaze it evenly. The sauce should thicken slightly and coat the back of a spoon. You’ll know it’s ready when the chicken is cooked through (internal temperature of 75°C) and the glaze looks glossy.
Step 6: Remove the skillet from heat and drizzle with sesame oil. Give everything a final toss to combine. The sesame oil isn’t for cooking—it’s that finishing touch that adds incredible aroma. Let the chicken rest for 2–3 minutes before slicing; this helps the juices redistribute throughout the meat.
Step 7: Transfer the chicken to a serving platter and garnish generously with sliced spring onions and sesame seeds. The green onions add a fresh, crisp contrast to the rich, spiced chicken, while the sesame seeds give a nice little textural pop.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed bag or container.
- Reviving: Reheat gently in a skillet over low heat or in the microwave.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky rice is perfect for soaking up every bit of that delicious five-spice glaze.
- Quick-pickled cucumber salad — The bright, acidic crunch cuts through the richness of the chicken beautifully and adds a refreshing element.
- Stir-fried greens with garlic — Something like bok choy or broccoli rabe provides a bitter counterpoint that balances the sweet-spicy notes.
Drinks
- Jasmine tea (iced or hot) — The floral notes complement the aromatic spices in the chicken without overwhelming your palate.
- Light lager or pilsner — The crisp, clean finish of a cold beer helps cleanse your palate between bites of the flavorful chicken.
- Gewürztraminer white wine — This slightly sweet, aromatic wine has spice notes that harmonize wonderfully with the five-spice blend.
Something Sweet
- Mango sticky rice — The creamy, sweet coconut and mango provide a lovely tropical finish that contrasts nicely with the savory main.
- Lychee sorbet — Light, floral, and refreshing, this cleanses the palate while offering a delicate sweetness that doesn’t feel too heavy.
- Almond cookies — Their subtle nuttiness and crumbly texture make for a simple, satisfying end to the meal.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken thighs are forgiving, but they can still dry out if left on the heat too long. Use a meat thermometer if possible—75°C is your target.
- Burning the spice coating. Five-spice powder contains sugars that can burn quickly. Medium-high heat is perfect; if you see black specks forming, your heat is too high.
- Skipping the rest time. I know it’s tempting to dig right in, but letting the chicken rest for those few minutes makes a huge difference in juiciness.
- Using old five-spice powder. Spices lose their potency over time. If yours doesn’t smell strongly aromatic when you open the jar, it’s time for a fresh one.
Expert Tips
- Tip: Make extra marinade and reserve some for basting. If you want an extra flavor boost, set aside a couple tablespoons of the marinade before adding the chicken, then use it to brush over the chicken during the last minute of cooking.
- Tip: Score the chicken thighs lightly. Making a few shallow cuts on the surface helps the marinade penetrate deeper and creates more surface area for that beautiful crust to form.
- Tip: Add a splash of orange juice. For a citrusy twist, replace 1 tablespoon of the rice vinegar with fresh orange juice—it brightens up the whole dish beautifully.
- Tip: Use the leftover glaze as a dipping sauce. If you have any extra glaze in the pan after cooking, drizzle it over the plated chicken or serve it on the side for dipping.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though they tend to be leaner and can dry out more easily if overcooked. I recommend slicing them into cutlets of even thickness (about 2 cm) and reducing the cooking time to 4–5 minutes per side. The marinade time can remain the same, but keep a close eye on the internal temperature—you’re aiming for 75°C. The result will be slightly less juicy than thighs, but still delicious with all those five-spice flavors.
What can I substitute for five-spice powder?
If you don’t have five-spice powder, you can make a quick approximation by combining equal parts ground cinnamon, cloves, and star anise with a pinch of ground black pepper. It won’t be exactly the same—you’ll miss the fennel and Sichuan pepper—but it will give you a similar warm, aromatic quality. Some people also use pumpkin pie spice in a pinch, though it’s sweeter and less complex.
How long does the marinating time really matter?
Honestly, even 10 minutes makes a noticeable difference in flavor penetration, but 30 minutes to an hour is ideal. Beyond that, the acidity in the marinade can start to break down the chicken’s texture slightly, making it a bit mushy. Overnight marinating isn’t recommended for this particular recipe—the flavors are strong enough that you’ll get great results with a shorter soak.
Can I make this recipe ahead of time?
Yes, though it’s best served fresh. You can marinate the chicken up to 24 hours in advance (keep it covered in the refrigerator), then cook when ready. Leftovers will keep for 3–4 days in an airtight container and reheat well in a skillet over low heat or in the microwave. The texture might be slightly less crispy after reheating, but the flavor will still be fantastic.
Is this recipe gluten-free?
It can be! Just make sure to use tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other ingredients are naturally gluten-free, so that simple swap will make this dish suitable for anyone avoiding gluten. The taste will be virtually identical—still rich, savory, and beautifully spiced.
Five Spice Chicken
Make juicy, aromatic Five Spice Chicken in just 25 minutes with this easy recipe. Perfect for a quick weeknight dinner. Get the simple steps now!
Ingredients
For the Ingredients
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4 boneless, skinless chicken thighs (about 500 g)
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2 tbsp soy sauce
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1 tbsp honey or maple syrup
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2 tsp five-spice powder
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2 cloves garlic (minced)
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tbsp vegetable or avocado oil
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2 spring onions (sliced)
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1 tsp sesame seeds (for garnish)
Instructions
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In a medium mixing bowl, combine the soy sauce, honey, five-spice powder, minced garlic, and rice vinegar. Whisk everything together until the honey is fully dissolved and you have a smooth, dark marinade. If the mixture seems too thick, you can add a teaspoon of water to loosen it up slightly.01
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Add the chicken thighs to the bowl and toss them thoroughly in the marinade, making sure each piece is well coated. Let them sit for at least 10 minutes—if you have more time, 30 minutes is even better.02
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Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer.03
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Cook the chicken for about 5–7 minutes on the first side, until you see a nicely browned crust forming. Flip the chicken using tongs and cook for another 5–6 minutes on the other side.04
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Reduce the heat to low and pour any remaining marinade into the skillet. Let it bubble and reduce for about 1–2 minutes, turning the chicken occasionally to glaze it evenly. The sauce should thicken slightly and coat the back of a spoon. You’ll know it’s ready when the chicken is cooked through (internal temperature of 75°C) and the glaze looks glossy.05
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Remove the skillet from heat and drizzle with sesame oil. Give everything a final toss to combine. Let the chicken rest for 2–3 minutes before slicing.06
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Transfer the chicken to a serving platter and garnish generously with sliced spring onions and sesame seeds.07
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