Sticky Chinese Five Spice Chicken Traybake Recipes
STICKY CHINESE CHICKEN TRAYBAKE
Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Provided by Emily Kydd
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
- Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
STICKY CHINESE FIVE SPICE CHICKEN | MARION'S KITCHEN
Glossy, sticky, sweet... this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!
Provided by Bee
Yield 4
Number Of Ingredients 12
Steps:
- 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.
CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
GOLDEN FIVE-SPICE STICKY CHICKEN
Make and share this Golden Five-Spice Sticky Chicken recipe from Food.com.
Provided by Noo8820
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the marinade ingredients.
- Put the chicken into a dish, then pour over the marinade, mixing to coat it.
- Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
- Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.
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- Add the chicken thighs and all the marinade ingredients to a medium-sized bowl and mix together well. Cover the bowl and place it in your fridge to marinade for at least 30 minutes or up to 4 hours.
- When you’re ready to bake the chicken, move an oven rack to the second notch from the top, preheat your oven to 400 degrees and line a baking sheet with parchment paper. Lay the chicken out in a single layer on the prepared baking sheet and place it in your oven. Bake the chicken for 20 minutes then turn the oven to broil.
- While the chicken is baking, prepare the glaze. Add all the glaze ingredients to a medium-sized saucepan over high heat. Let it come to a boil then whisk constantly for 5 minutes, or until the sauce just starts to thicken but is still very runny. Be very careful as the sauce will quickly boil over if you are not whisking it constantly. The glaze will look runny after 5 minutes but will thicken as it cools.
- When the chicken has been in the oven for 20 minutes, remove it from the oven and dip each piece in the glaze so that both sides of the chicken are covered. Return the chicken to the baking sheet and broil it for 5 minutes, or until the chicken is dark and sticky.
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