It feels great to be able to post today because it is Secret Recipe Club time again!
This month I was assigned the blog, C Mom Cook. Shelley is the blog’s author and that woman has skills! From the looks of things on C Mom Cook, Shelley has no problem taking on all types of cooking adventures, including her participation in the Daring Baker’s Challenge. I stand in total awe of anyone who has the courage to participate in that group. My oven mitts are off to you, Shelley.
Despite all of the recipe temptations on C Mom Cook, I was able to make a quick decision on the recipe I wanted to make for this post, Five Spice Honey Chicken. The title of the recipe hooked me before I even read the ingredients. Although the recipe is designed for the chicken to be cooked on a grill, I followed Shelley’s lead and baked the chicken in the oven. It is waaaaay past grilling season around here; the grill has a foot or more of snow on top of it. (Check out the grandkadiddles in the photo below.)
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| Synchronized snowing. |
This chicken is wonderfully easy to make and is full of flavor. I served it over a simple coconut rice, which provides a great flavor accompaniment for the sauce. Or does sauce accompany the rice? I dunno.
I only made a couple of minor changes to the recipe. I used fresh, grated ginger instead of the powdered ginger and I also added some finely minced garlic.
The real flavor boost for this recipe comes from the Chinese five spice powder. The spice blend includes star anise, cloves, cinnamon, fennel, and black pepper. Look for it on the spice isle of your grocery store.
You will notice in the recipe that the marinade and the sauce are the same except that the sauce has chicken stock, cornstarch, and water added to it.
Five Spice Honey Chicken
Ingredients
- 4 chicken thighs, bone-in and skin on
For the marinade:
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Chinese five spice powder
- 1-1 1/2 teaspoons fresh, finely grated ginger or 1/2 teaspoon ginger powder
- 1-2 cloves garlic, very finely minced
For the sauce:
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Chinese five spice powder
- 1-1 1/2 teaspoons fresh finely grated ginger or 1/2 teaspoon ginger powder
- 1-2 cloves garlic, very finely minced
- 1 cup chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 375-degrees F.
For the marinade
- Mix the marinade ingredients together. Set aside.
- Place the chicken into a zip-top bag and pour the marinade over the chicken. Marinate for at least 30 minutes.
- Remove chicken from marinade and place in a lightly oiled baking dish. Bake chicken for 30-40 minutes or until internal temperature is 165-degrees F.
For the sauce
- While the meat is cooking, prepare the sauce. In a small bowl, whisk together the water and cornstarch. Set aside.
- In a small saucepan, mix together the honey, soy sauce, rice vinegar, Chinese five spice powder, ginger, garlic, and chicken stock. Bring to a boil over medium high heat.
- Slowly add the cornstarch and water mixture to the sauce mixture, whisking constantly. Cook and stir until sauce thickens, about 5 minutes. Spoon over baked chicken.
- Serve over cooked rice or as desired.
Notes
Wow… talk about a flavor punch! I would love to try this chicken… wish I just stick a fork into the screen! 🙂 Well done my friend. 🙂
Oh yay! I am so glad you enjoyed the chicken – it is a favorite around here! 🙂 Your version looks sos super scrumptious – YUM! And can I just say how much I love that synchronized snowing picture?? And thank you so much for the kind words on the blog 🙂
MMM…I’m drooling on my keyboard. 🙂 Great SRC choice!
Beautiful pictures and it sounds delicious. I love the idea of serving it over coconut rice.
Yum! I can’t wait to try this. Good choice, and coconut rice goes well with everything!
Min
The Bad Girl’s Kitchen
Terri,
Your Five Spice Honey Chicken looks amazing, and this is a great recipe for the SRC.
Have a good week!
Miz Helen
Terri, this recipe is a winner and coconut rice is a tasty accompaniment. Loved the photos, especially your synchronized swimmers!
SeattleDee–thank you for your comments about the recipe and the pics! I chuckle every time I see that picture of my grandsons. The timing of the photo was completely a fluke, but couldn’t have worked out better.
Made this tonight. Pretty good, although my family thought the Chinese 5 spice was too aromatic. Thanks for sharing!
Hi Jen. If you choose to make the recipe again, perhaps a reduction in the amount of five spice would work better for your family. Thanks for dropping by and leaving a comment.
Yea, I agree, there was too much five spice in this recipe. It was overbearing. I should have read the comments before cooking@