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Crispy golden Chinese five-spice chicken thighs garnished with fresh scallions on white plate

Chinese Five-Spice Chicken Thighs

Aromatic bone-in chicken thighs marinated in an intoxicating blend of Chinese five-spice, soy, ginger, and garlic, then seared and roasted until the skin turns irresistibly crispy. The warm, complex spice notes penetrate deep into the juicy meat, creating a dish that's both sophisticated and comforting. Perfect for weeknight dinners or special occasions when you want maximum flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 405
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1000 g bone-in skin-on chicken thighs
  • 15 ml sesame oil
  • Sliced scallions for garnish
For the Marinade
  • 45 ml soy sauce
  • 30 ml Shaoxing wine or dry sherry
  • 20 g honey
  • 6 g Chinese five-spice powder
  • 4 garlic cloves minced
  • 15 g fresh ginger minced
  • 8 g fine sea salt

Method
 

Prepare the Marinade
  1. In a medium bowl, whisk together 45ml soy sauce, 30ml Shaoxing wine, 20g honey, 6g Chinese five-spice powder, minced garlic, 15g minced ginger, and 8g fine sea salt until the honey is fully dissolved and the mixture is well combined.
Score and Marinate the Chicken
  1. Using a sharp knife, score the chicken thighs by making 2-3 shallow cuts through the skin and into the meat, creating channels for the marinade to penetrate. Place the thighs in a large dish or resealable bag, pour the marinade over top, and rub thoroughly into the cuts and all surfaces. Cover the dish or seal the bag and refrigerate for at least 2 hours or up to overnight for deeper flavor.
Bring to Room Temperature
  1. Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking. Preheat your oven to 200°C (400°F).
Prepare Chicken for Searing
  1. Remove the chicken thighs from the marinade, letting excess marinade drip back into the dish. Pat the skin thoroughly dry with paper towels—this crucial step ensures crispy, golden skin during roasting.
Sear the Chicken
  1. Heat 15ml sesame oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the skillet and sear without moving for 5 minutes until the skin is deeply golden and releases easily from the pan.
Roast Until Cooked Through
  1. Flip the chicken thighs skin-side up and immediately transfer the entire skillet to the preheated oven. Roast for 25-30 minutes until the internal temperature reaches 75°C (165°F) and the skin is crispy and caramelized.
Rest and Serve
  1. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish generously with sliced scallions and serve immediately with steamed rice or vegetables.

Notes

  • Scoring the chicken thighs creates pockets that allow the aromatic marinade to penetrate deeply into the meat, resulting in more flavorful, evenly seasoned chicken throughout.
  • Chinese five-spice powder is intensely aromatic and potent—resist the urge to add more than the recipe calls for, as it can easily overpower the dish.
  • Thoroughly drying the skin after marinating is the secret to achieving restaurant-quality crispy skin; any moisture left on the surface will create steam instead of allowing proper browning.
  • If you can't find Shaoxing wine, dry sherry makes an excellent substitute that maintains the authentic flavor profile of this dish.
  • For meal prep, you can marinate the chicken up to 24 hours in advance, and leftovers reheat beautifully in a 180°C oven for 10-12 minutes.