Chinese Baked Chicken
Elevate your weeknight dinner game with this flavorful Chinese Baked Chicken recipe, a mouthwatering twist on classic baked poultry that's packed with bold Asian-inspired flavors. Juicy, bone-in chicken thighs are marinated in a savory-sweet blend of soy sauce, hoisin, oyster sauce, honey, and aromatic Shaoxing wine, with hints of garlic, ginger, and five-spice powder for an extra depth of flavor. The marinade works its magic overnight, infusing the chicken with flavors that caramelize beautifully in the oven for golden, crispy skin and tender meat. Quick to assemble and baked to perfection in just 40 minutes, this dish is perfect for busy families. Serve it with steamed rice or stir-fried vegetables, and garnish with green onions and sesame seeds for an elegant, restaurant-quality finish. Don't miss this easy, one-pan recipe that's sure to impress at any dinner table! Keywords: Chinese baked chicken, Asian chicken recipe, oven-baked chicken, easy chicken dinner, five-spice chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 0.5 teaspoon Five-spice powder
- 0.25 teaspoon Ground black pepper
- 2 stalks Green onions, sliced (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
In a medium-sized bowl, prepare the marinade by combining soy sauce, hoisin sauce, oyster sauce, honey, Shaoxing wine, minced garlic, grated ginger, sesame oil, five-spice powder, and ground black pepper. Mix well.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire rack on top of the sheet.
Remove the chicken thighs from the marinade and let any excess marinade drip off. Arrange the chicken on the wire rack, skin-side up. Discard any leftover marinade.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and slightly crispy.
For extra caramelization, switch on the broiler during the final 2-3 minutes of cooking. Keep an eye on the chicken to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 27.4 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
