Juicy, flavorful, and glazed to perfection—this aromatic baked chicken is packed with classic Chinese flavors and effortless enough for weeknights.
Prep Time: 10 minutes (plus marinating time)
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 40 minutes (active)
Yield: Serves 2–3
Dietary Tags: Dairy-Free • Nut-Free
🛒 Ingredients
Chicken thighs (preferably with some fat for juiciness)
Honey
Light soy sauce
Oyster sauce
Dark soy sauce or Kecap Manis
Brown sugar
Garlic (grated or pureed)
Ginger (grated or pureed)
Chinese Five Spice powder
White pepper
Red food coloring (optional, for traditional appearance)
👨🍳 Instructions
Make the Marinade: In a bowl or ziplock bag, combine honey, soy sauces, oyster sauce, brown sugar, garlic, ginger, five-spice powder, white pepper, and red food coloring (if using). Mix well.
Marinate the Chicken: Add the chicken thighs and ensure they’re evenly coated. Cover and refrigerate for at least 2 hours, ideally overnight.
Bring to Room Temp: Remove the chicken from the fridge and let sit at room temperature for 15–20 minutes. Preheat oven to 200°C (390°F).
Bake: Arrange the marinated chicken on a baking tray in a single layer. Bake for about 20 minutes, or until fully cooked (internal temp: 165°F/74°C).
Rest: Remove from oven and let the chicken rest for 10 minutes.
Serve: Slice and enjoy with rice, noodles, or steamed veggies.
📝 Notes
Red food coloring is optional but gives a classic Chinese BBQ appearance.
Fatty cuts (like thighs) stay tender and flavorful—avoid dry breast meat for this recipe.
This chicken reheats well and is great for meal prep.
🔥 A Flavor Bomb in Every Bite
I developed this recipe after craving the sweet, savory, and spice-kissed flavor of Chinese BBQ chicken without firing up a grill. The result? Deep, sticky, and aromatic chicken that feels like takeout—but better and healthier. It’s perfect over jasmine rice or tucked into bao buns.
📸 Step-by-Step Cooking Guide
🥣 Step 1: Make the Marinade
Whisk together honey, light and dark soy sauce, oyster sauce, brown sugar, garlic, ginger, five-spice powder, and a pinch of white pepper.
Optional: Add a few drops of red food coloring for a vibrant, takeout-style finish.
🍗 Step 2: Marinate the Chicken
Place chicken thighs in the marinade and toss to coat thoroughly.
Tip: Use a ziplock bag for maximum marinade contact and easy cleanup.
Refrigerate for at least 2 hours, but overnight is best for flavor absorption.
🔥 Step 3: Bake
Preheat your oven to 200°C (390°F). Arrange marinated thighs in a single layer on a lined baking tray.
Bake for 20 minutes, or until golden and cooked through (165°F internal temp).
Tip: For extra caramelization, broil for 2–3 minutes at the end—but watch closely!
⏳ Step 4: Rest & Serve
Let the chicken rest for 10 minutes to retain juiciness.
Slice and serve with rice, veggies, or in lettuce wraps for a lighter option.
🧂 Ingredient Insights & Substitutions
Flavor Deep Dive
Dark Soy Sauce (or Kecap Manis): Adds rich color and a hint of sweetness.
Chinese Five Spice: A bold mix of cinnamon, star anise, cloves, fennel, and pepper—crucial for authentic aroma.
Brown Sugar + Honey: Balances the salt and spice with glossy sweetness.
Substitutions
No oyster sauce? Use hoisin sauce or extra soy sauce with a splash of fish sauce.
No five-spice? Mix ½ tsp ground cinnamon + pinch of clove + star anise if you have it.
Want it spicy? Add ½ tsp chili paste or crushed red pepper to the marinade.
Equipment Tips
Line your tray with foil or parchment to make cleanup easier.
A meat thermometer ensures perfect doneness without guesswork.
🍽 Variations & Serving Ideas
Flavor Variations
🍯 Sticky Sweet: Add 1 tbsp of hoisin sauce for an extra glaze.
🌶 Spicy Kick: Stir in ½ tsp Sriracha or chili garlic sauce.
🍊 Citrus Twist: Add 1 tsp orange zest to the marinade for brightness.
Serving Suggestions
Serve over jasmine or fried rice
Pair with steamed bok choy or stir-fried greens
Add to noodle bowls or spring rolls
Slice thin and stuff into bao buns or wraps
🧊 Storage & Make-Ahead
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating
Reheat in a covered pan over low heat, or microwave gently to avoid drying.
Make-Ahead Tips
Marinate up to 24 hours in advance.
Freeze raw, marinated chicken for up to 2 months—thaw overnight and bake as usual.
Shelf Life Notes
Flavors intensify after resting—leftovers taste even better the next day.
📊 Nutrition (Per Serving – Approx. 3 oz cooked thigh)
Calories: ~270
Protein: 22g
Carbs: 10g
Fat: 17g
Sugar: 8g
Sodium: Moderate (depends on soy sauce)
Allergens: Contains soy, shellfish (from oyster sauce)
Dietary Tags: Dairy-Free • Nut-Free
❓ FAQ
Q: Can I use chicken breast instead of thighs?
A: You can, but it may be drier. Marinate longer and reduce baking time by 3–5 minutes.
Q: Is red food coloring necessary?
A: Not at all—it’s for looks only. Skip it for a more natural appearance.
Q: Can I grill this instead of baking?
A: Yes! Grill on medium heat for 5–6 minutes per side or until fully cooked.
Q: Can I double the marinade for a sauce?
A: Yes—but if you want to turn it into a sauce, simmer it separately to thicken and ensure it’s food-safe.
🍽 A Dish Born from Cravings
This recipe was born during a late-night craving for Chinese BBQ. With no grill and only a few pantry staples, I improvised—and it turned out so well, it’s now in my regular dinner rotation. It hits all the right notes: sticky, savory, and spiced just enough to keep you coming back for another bite.
📣 Show Me Your Chicken!
If you try this Five-Spice Baked Chicken, let me know! Drop a comment, leave a star rating, or share your photos and tag @YourHandle. Tried a variation? I’d love to hear about your spin on it!