Five Spice Shoyu Chicken
Infuse your dinner table with bold, savory flavors with this Five Spice Shoyu Chicken recipe. Tender, bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a fragrant, umami-rich sauce made with soy sauce, dark soy sauce, brown sugar, and a touch of rice vinegar. The earthy warmth of Chinese five-spice powder, aromatic star anise, fresh ginger, and garlic elevates the dish to a new level, while optional red chili flakes add a subtle kick. Finished with a glossy reduction and paired with steamed rice, this one-pot delight offers the perfect balance of sweet, salty, and slightly spicy. Ideal for weeknight meals or a cozy dinner, this comforting recipe is easy to prepare yet endlessly impressive.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup soy sauce
- 2 tablespoons dark soy sauce
- 1 cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 pieces garlic cloves (minced)
- 1 inch ginger (thinly sliced)
- 1 teaspoon Chinese five-spice powder
- 2 pieces star anise
- 2 stalks green onions (cut into 2-inch pieces)
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons cooking oil
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or Dutch oven over medium heat.
Pat the chicken thighs dry with paper towels and lightly season with salt (optional, as the soy sauce is salty).
Place the chicken thighs in the skillet, skin side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sliced ginger. Sauté for 1 minute until fragrant.
Pour in the soy sauce, dark soy sauce, water, brown sugar, rice vinegar, sesame oil, and Chinese five-spice powder. Stir to combine.
Add the star anise, green onions, and optional red chili flakes to the sauce.
Return the chicken thighs to the skillet, skin side up. Bring the sauce to a gentle simmer, ensuring the liquid does not cover the skin (to keep it crispy).
Reduce heat to low, cover the skillet, and let the chicken simmer for 25-30 minutes, basting occasionally with the sauce to enhance flavor.
Remove the lid and increase heat to medium-high to thicken the sauce for 5-7 minutes, or until it reaches your desired consistency.
Serve the chicken thighs over steamed rice, garnished with additional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 7285 mg | 317% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 19.0 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2014 mg | 43% | |
*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.
