Sticky Chinese 5 Spice Chicken

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

Mix the soy sauce, sesame oil, 5 spice, and garlic in a medium-sized baking dish. Add the chicken thighs and mix well so that they're all lightly coated in the marinade. Cover the bowl and let it marinate in your fridge for at least 30 minutes - or up to 24 hours.

While the chicken is marinating, prepare the glaze. In a small bowl, mix the honey, soy sauce, and rice vinegar.

Heat the oil in a large, non-stick pan over medium-high heat. Add the chicken thighs skin side down and cook until the skin is crispy and the thighs are mostly cooked through.

Drain the fat from the pan. (If there is a lot, you might find it easier to remove the chicken and drain the fat into a bowl.) Flip the chicken thighs over and baste the tops with the glaze. Continue to cook the chicken, basting it a few more times, for 5 minutes, or until it is fully cooked. If there is any glaze left, pour it over top of the chicken.

Serve the 5 spice chicken with some sesame seeds and sliced green onions over top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens