Foodie Fridays | Five spice chicken

I hardly post recipes nowadays. It’s not because I seldom cook. On the contrary, I churn out meals almost every day (except the weekends) for both lunch and dinner. It’s just that I have been cooking the usual stuff that it seems unnecessary to record it here. Even if I had wanted to blog about the recipes, I wouldn’t have the time to come up with exact measurement for them since everything is by aga aga (to estimate).

But I do constantly look out for recipes that are easy and uncomplicated. If I can help it, I would stir-fry less and steam my food more often. It’s healthier but more importantly, it saves me the effort to have to clean my kitchen properly (I’m quite particular about having a clean kitchen).


One fine day, I came across this recipe and it didn’t take me long to experiment with it. It’s a total winner! All you need to do is to marinate the chicken thighs for at least a day (up to 2 days) and bake it for about 15 to 20 minutes. Add them to your bowl of rice and top it with some blanched leafy vegetables and you will have a hearty and delicious meal!

This recipe is for keeps.
(Adapted from here)


  • 1 tablespoon dark soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon  honey
  • 1 teaspoon oyster sauce
  • 1 large clove of garlic, grated
  • 1/4 teaspoon five spice
  • 3 boneless skin-on chicken thighs



  1. Whisk together the dark soy sauce, hoisin sauce, honey, oyster sauce, garlic and five spice powder in a small bowl until well combined.
  2. Pour this marinade over the chicken thighs, flipping them over several times to coat evenly and marinate for at least 24 hours, or up to 48 hours.
  3. When you’re ready to roast the chicken, prepare a sheet pan lined with parchment paper and preheat the oven to 200 C. 
  4. Remove the chicken from the marinade and place on the sheet pan, skin-side up. Reserve the marinade for basting.
  5. Roast the chicken for 6 minutes, and then brush the tops with some of the remaining marinade.
  6. Continue roasting for another 6-8 minutes, or until the edges are lightly charred.
  7. Remove the chicken from the oven and let it rest for 10 minutes before slicing and serve on top of the rice.


Try it!

2 thoughts on “Foodie Fridays | Five spice chicken

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