Five Spice Oven Baked Chicken

Only four more days to go before Chinese New Year and I have already figured out my dinner plan. Are you still looking for ideas? Here is the perfect dinner combo for the festive days: Five Spice Oven Baked Chicken with Ginger Shrimp Noodles.

Five Spice Chicken is not a regular deep fried chicken at all. It is definitely one of the classic healthy Chinese preparations. Chicken drumsticks are ideal piece for this preparation though you can pick any other meat item as well. A special sauce is prepared by combining Chinese five spices with different sauces and juice or alcohol. Drumstick pieces are coated with previously prepared special sauce and then fold in Chinese five spices. They can be roasted, grilled or oven baked and should be served hot.

Here is the recipe of Five Spice Oven Baked Chicken.

Preparation Time: 15 mins

Cooking Time: 35 mins (baking) + 5 mins (cooling)

Total Time: 55 mins

Yield : 2 servings

Ingredients:

Chicken drumstick : 4 (with skin on)

Spring onion : 2, for garnishing

Finely chopped green chilies : 3-4, for garnishing

Olive oil : 1 tbsp, for brushing

For the Marinade :

Fresh orange juice: 1/3 cup

Honey : 3 tbsp

Garlic : 6-8 cloves, roughly chopped

Grated ginger : 1 heaped tsp

Green chili sauce : 1 tbsp

Red chili sauce : 2 tbsp

Light soy sauce : 1 tbsp

Dark soy sauce : 1 tbsp

Chinese Five Spice powder : 1 tbsp (I used homemade one, you can also use regular store brought one)

Preparation:

If you can’t find store brought Chinese Five Spice powder, prepare at home like me. Click here for the recipe.

Clean and wash the drumsticks and pat them dry.

Combine orange juice and honey in a sauce pan and bring it to boil until the liquid thickens a bit. Add rest all ingredients, and stir well to bring them together. Remove from flame and keep aside to cool a bit.

Take the drumsticks in a large mixing bowl. Arrange then in a single layer. Pour the mixture on them. Make sure drumsticks are completely covered with the liquid. Drizzle with a dash of oil. Refrigerate for minimum of 30 mins to maximum a day.

Preheat the oven to 200⁰C. Prepare a baking pan by lining with heavy duty aluminum foil. Place drumsticks on them in a single layer. Make sure there is no over lapping at all. Cover each piece with ½ tsp of the marinade. Brush oil on the top.

Bake at 200⁰C for 30-40 mins or until the skin is golden brown and crispy.

Prepare the sauce ready while the chicken is baking. Pour the marinade in the saucepan back and bring it boil. Then simmer on medium heat to thicken a bit. Adjust the seasoning. It will take 2-3 mins max. Keep an eye on it as it has a tendency to burn easily. (experience speaks you know.)

Once the chicken is done allow it to be on stand-by for 5 more mins inside the oven. Remove from oven arrange on serving palate and pour over the sauce. Garnish with finely chopped/shredded spring onion. Serve hot with Gingery Shrimp Noodles.

Wish you all a Happy and Prosperous Chinese New Year. Have a great year ahead :) 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.