Chinese Baked Chicken Thighs
Juicy chicken thighs marinated in a savory soy-garlic glaze, then baked until sticky, caramelized, and deeply fragrant with ginger and five-spice.
Follow the steps below to cook the desired recipe
1. Pat the chicken thighs dry and place them in a large bowl.
2. Whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, five-spice powder, and black pepper.
3. Add the chicken to the marinade and toss well to coat. Let it rest for at least 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
4. Preheat the oven to 425°F (220°C) and line a baking dish or sheet pan with foil or parchment.
5. Arrange the chicken in a single layer and pour over any remaining marinade.
6. Bake for 25 to 30 minutes, basting once halfway through with the pan juices.
7. If desired, broil for 2 to 3 minutes at the end to caramelize the surface until glossy and browned.
8. Garnish with sliced green onions and sesame seeds before serving.
6 bone-in, skin-on chicken thighs
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon Chinese five-spice powder
1/2 teaspoon black pepper
2 green onions, sliced
1 teaspoon sesame seeds
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