Juicy roasted chicken thighs that are sweet and savory with the warming flavors of Chinese five spice. This easy Chinese five-spice chicken recipe uses simple ingredients. It's a family-friendly main that's flavorful and perfect for meal preparation.
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Chinese five-spice chicken features roasted chicken thighs seasoned with Chinese five spice, soy sauce, honey, vinegar, mustard, and other seasonings. It's not typically found at Chinese restaurants, but you can easily make it at home!
This easy baked chicken recipe is simple to make at home with Asian pantry ingredients. Marinating is not necessary for this recipe, but you can if you wish.
I love making this Asian baked chicken on busy weeknights as you can prepare the chicken the night before and bake it in the oven. It pairs well with steamed rice and vegetables.
Why This Recipe
- Piercing the chicken thighs allows the sauce to penetrate deeper for better flavor.
- I tested this with different cuts and recommend skin-on, bone-in chicken thighs for the best results.
- Many baked chicken recipes turn out dry; adding water to the base of the pan helps keep the chicken moist and juicy.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Skin-on, Bone-in Chicken Thighs: Or use chicken drumsticks or chicken legs and cook until they reach an internal temperature of 160°F using a digital thermometer.
- Green Onions: To add a pop of color and aroma.
Sauce
- Liquid Honey: To balance the salty flavors. Substitutions: Use maple syrup or corn syrup.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Chinese Five Spice: A warm, licorice-scented blend [I recommend McCormick or Spicewalla]. Do not substitute with all-spice.
- Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
- Liquid Yellow Mustard: To keep the chicken moist and help the sauce bind to the chicken. Substitutions: Honey mustard or smooth Dijon mustard (not the coarse or seeded kind).
- Garlic Powder: To add aroma and flavor. Do not use minced garlic or it can burn in the oven.
- Salt
- Black Pepper: To add a kick. Substitution: White pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Chinese five-spice chicken:
- Preheat the oven to 355ºF.
- Make the sauce: Combine the sauce ingredients as listed above in a small bowl until the honey is dissolved and set aside.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Using a fork, pierce them all over, then transfer to a large mixing bowl.
- Coat chicken with sauce: Pour the sauce over the chicken thighs and toss to coat evenly. If time allows, marinate in the fridge for at least 15 minutes.
- Prepare the baking pan: Add just enough water to a deep 9 × 13-inch pan to cover the base. Place a wire rack inside, ensuring it sits above the water so the chicken doesn't steam.
- Transfer the chicken: Arrange the chicken thighs on the rack, skin-side up. Brush the skin with the sauce from the bowl, reserving the remaining sauce for basting.
- Bake and baste: Bake for 35-40 minutes, basting every 10 minutes, until the internal temperature reaches 165°F when measured at the thickest part with an instant-read thermometer.
- Serve: Remove from the oven, garnish with green onions, and serve.
Expert Tips
- Choose fresh chicken thighs - do a quick smell check and avoid any pack with an off odor.
- Pat the chicken dry so the sauce adheres better.
- Use a fork to pierce the thighs all over to help the sauce penetrate.
- Coat the chicken thoroughly in the sauce.
- If time allows, marinate for at least 15 minutes for better flavor.
- Make sure the chicken isn't sitting in the water, or it will steam instead of roast.
Variation
- Gluten-free variation: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
Pairing Suggestions
Chinese five spice chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Spicy Garlic Bok Choy or Chinese Garlic Gai Lan.
- Protein Dishes: Oven-Roasted Char Siu or Air Fryer Char Siu, or Chinese Roasted Pork Belly.
Storage & Reheating
- Leftover Chinese five spice chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave, air fryer, or oven at 350ºF until heated through.
- Freezer: Chinese five spice chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave, air fryer, or oven until heated through.
FAQ
Chinese five spice chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
To air fry Chinese five-spice chicken: Preheat the air fryer to 380°F for 5 minutes and lightly spray the basket with neutral oil. Arrange the coated chicken thighs skin-side down in a single layer, leaving space between each piece (cook in batches if needed). Brush the bone side with sauce and air fry for 12 minutes. Flip, baste the skin side, and air fry for another 10-15 minutes, until cooked through or the internal temperature reaches 165°F on a digital thermometer.
Chinese five spice can be used to season meats, like pork or pork ribs. It also can be used to season broths, in stir-fries, noodles, vegetables, and more!
More Like This
📖 Recipe
Easy & Simple Chinese Five Spice Honey Chicken
Ingredients
- 1 lb skin-on bone-in chicken thighs about 4 thighs
- 1 green onion finely chopped for garnishing
Sauce
- 3 tablespoon honey or maple syrup / corn syrup
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon Chinese five spice
- 1 tablespoon rice vinegar or apple cider / white vinegar
- ½ tablespoon sesame seeds or sesame oil
- 2 teaspoon yellow mustard liquid kind
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper or white pepper
Instructions
- Preheat the oven to 355ºF.
- Combine the sauce ingredients as listed above in a small bowl until the honey is dissolved and set aside.
- Pat the chicken thighs dry with paper towels. Using a fork, pierce them all over, then transfer to a large mixing bowl.
- Pour the sauce over the chicken thighs and toss to coat evenly. If time allows, marinate in the fridge for at least 15 minutes.
- Add just enough water to a deep 9 × 13-inch pan to cover the base. Place a wire rack inside, ensuring it sits above the water so the chicken doesn't steam.
- Arrange the chicken thighs on the rack, skin-side up. Brush the skin with the sauce from the bowl, reserving the remaining sauce for basting.
- Bake for 35-40 minutes, basting every 10 minutes, until the internal temperature reaches 165°F when measured at the thickest part with an instant-read thermometer.
- Remove from the oven, garnish with green onions, and serve.
Baker Tara
What does “mustard” mean? Dry or yellow?
christieathome
Yellow mustard in the bottle form
kait
Tastes great on the grill!
christieathome
So glad you enjoyed it and I appreciate the kind review, Kait! Thanks for making my recipe! The grill must add some great flavor 🙂
Heidi | The Frugal Girls
The Chinese five spice and honey created such a luscious glaze on the your chicken... so irresistible!