Sweet and savory five-spice chicken, this is my go-to chicken recipe for the oven
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It’s quick, delicious, and because it’s cooked in the oven, I can cook all the chicken at once with little to no mess. At least, no visible mess. You can also pop these babies on the grill in the summer for that smokey flavor.
When I anticipate that I don’t have much time in the kitchen during the week, I just make a big batch of these chicken and store them in the refrigerator for reheating. This buys me time in the week so I can focus on the more important task at hand, getting 4 stars on my favorite cooking game Overcook on the xBox. Time well spent.
Recipe below. Enjoy!
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
PRINTABLE RECIPE
Vietnamese Baked Chicken Thighs with Five Spice & Honey (Ga Nuong Ngu Vi Huong Mat Ong)
Serves 5-7
Ingredients
12 bone-in, skin-on chicken thighs
1/2 cup oyster sauce
2 tablespoons all-purpose soy sauce
1/3 cup honey
1 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground black pepper
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon Shaohsing cooking wine (optional but highly recommended)
Instructions
Cut the bone away from the meat so that the chicken thighs lay flat and thin. This will ensure even and quicker cooking without burning the honey in the chicken marinade.
In a large mixing bowl, mix together, oyster sauce, soy sauce, honey, five spice powder, ground black pepper, garlic, shallot and cooking wine.
Add chicken thighs and coat generously. Cover with Saran wrap and marinate for at least 30 minutes or overnight in the fridge for better results.
Line a baking sheet with foil or parchment paper to reduce clean up. Bake chicken thighs with skin side down on a wire rack or roasting pan at 400°F for 20-minutes. Flip and repeat for 20 minutes.
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
#Chicken
When I anticipate that I don’t have much time in the kitchen during the week, I just make a big batch of these chicken and store them in the refrigerator for reheating. This buys me time in the week so I can focus on the more important task at hand, getting 4 stars on my favorite cooking game Overcook on the xBox. Time well spent.
Recipe below. Enjoy!
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
PRINTABLE RECIPE
Vietnamese Baked Chicken Thighs with Five Spice & Honey (Ga Nuong Ngu Vi Huong Mat Ong)
Serves 5-7
Ingredients
12 bone-in, skin-on chicken thighs
1/2 cup oyster sauce
2 tablespoons all-purpose soy sauce
1/3 cup honey
1 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground black pepper
2 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon Shaohsing cooking wine (optional but highly recommended)
Instructions
Cut the bone away from the meat so that the chicken thighs lay flat and thin. This will ensure even and quicker cooking without burning the honey in the chicken marinade.
In a large mixing bowl, mix together, oyster sauce, soy sauce, honey, five spice powder, ground black pepper, garlic, shallot and cooking wine.
Add chicken thighs and coat generously. Cover with Saran wrap and marinate for at least 30 minutes or overnight in the fridge for better results.
Line a baking sheet with foil or parchment paper to reduce clean up. Bake chicken thighs with skin side down on a wire rack or roasting pan at 400°F for 20-minutes. Flip and repeat for 20 minutes.
Quick & Delicious Vietnamese Baked Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
#Chicken
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