Hunan 5 Spices Grilled Chicken

In Beijing, we often had this chicken, and we could never have enough. It is simple to make and use a variety of
chicken cuts ; thighs, wings, with or without the bones. You can make a sauce with the marinade and dip your chicken
it it, with a little bit of hot sauce. We serve this chicken dish with steamed vegetables and a white rice. A perfect weeknight
dinner ready in minutes.

INGREDIENTS
Serves 4
500 Gr. of chicken – In this picture, I used chicken thighs with the bone
1 Small onion finely chopped
1 Garlic clove finely chopped
1 Tablespoon Chinese cooking wine – Shaoxing
2 Tablespoons Soy Sauce
1 Teaspoon brown sugar
1 Tablespoon Chinese 5 spice mixture
Ground pepper to taste
1 Teaspoon Corn Starch – Optional

PREPARATION
Place all the chicken pieces in a freezing bag. Stir in the chopped onion, garlic. Add the cooking wine, Soy
sauce, brown sugar, 5 spice mixture and ground pepper. Mix well in the bag and let the chicken marinate from 30 minutes to a few hours.
Preheat the oven at 175 Celsius. In a baking pan covered with parchment paper, place all the chicken pieces
with a few tablespoons of the marinade.
Bake in the oven for 20 minutes and turn over. Bake for another 10-15 minutes.
I usually put the grill on at the end for 5-10 minutes, until the chicken in crispy on both sides.

If you are using the marinade, simply pour it in a small saucepan and bring it to a boil. Stir in the corn starch and with a small whip, mix everything to avoid any lumps. The sauce will thicken in just a few minutes.
Serve with Cilantro, chopped scallions and/or Sesame seeds.

This is the perfect weeknight dinner. You can prepare the marinade before going to work and let it sit in the fridge all day.
Whilst the chicken is cooking in the oven, prepare your rice and steamed vegetables and you should have dinner ready in less than an hour.

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