Honey Glazed Chicken with Chinese Five Spice - Easy Recipe

Good roast chicken is delicious, but there are times when you just fancy something different.  So, why not liven up some chicken portions with my Chinese Five Spice sticky glaze?!  

Seeing as I made this up as I went along you can do the same, so if you'd rather have Indian flavours, use Indian spices - it's entirely up to you.  Just remember, runny honey is the way to go if you want your chicken sticky.

Honey Glazed Chicken with Chinese Five Spice

It takes just a couple of minutes to mix together a few bits and bobs to make a glaze.  Of course you can use any kind of chicken portions you fancy, I just happened to have drumsticks.....
Top Tip!
Lots of kitchen paper is necessary for sticky fingers.


You will need:
6 or 8 chicken drumsticks - skin on

For the Marinade
2 tablespoons (a good squeeze or two) of runny honey
1 tablespoon of groundnut (peanut) oil
3 fat cloves of garlic - very finely chopped
a knob of ginger - very finely chopped to make about 2 teaspoons
2 heaped teaspoons of Chinese five spice
1/2 a tablespoon dark soy sauce
2 tablespoons light soy sauce
a tablespoon of Hoi-sin sauce
a tablespoon of Mirin (Japanese rice wine)

How to do it:
Mix the marinade ingredients together in a shallow bowl.  Using a sharp knife, make a few slashes in the skin of the chicken and add them to the marinade, mix about a bit to coat them well.

Cover with cling film and pop them into the fridge for at least an hour - over night would be better.
Turn them in the marinade now and again if you remember - just to get them nicely coated.
Remove the chicken from the fridge at least 15 minutes before you're ready to cook.
Preheat your oven to 200C/400F of Gas 6

Now, you can either pop the chicken onto a shallow baking tray or use a disposable foil tray like I did. The honey just washes off - far easier than washing up a baking tray!  Drizzle with a bit of the remaining marinade.

Then into your preheated oven for 40 to 45 minutes - or of course, until they're properly cooked through. 


3 comments

  1. Sticky, finger-licking goodness!

    ReplyDelete
  2. nom nom nom... I bet they were moreish! :)

    ReplyDelete
  3. Looking delicious as always Jan!! Yummo!!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL