Dinner

Festive Golden Five-Spice Chicken Recipe

ByLuna Ryder January 6, 2026January 6, 2026

Introduction

This Festive Golden Five-Spice Chicken is a perfect balance of sweet, savory, and aromatic flavors. Tender chicken pieces are marinated in a fragrant blend of five-spice powder, ginger, garlic, and honey, then roasted until beautifully golden and sticky. It’s an effortless yet impressive dish for any festive occasion or family dinner.

A white plate filled with several pieces of grilled chicken coated in a shiny, dark brown glaze, arranged in a way that shows a mix of drumsticks, wings, and thighs. On top of the chicken, thin strips of light green garnish are scattered, adding a fresh touch. The plate rests on a dark red textured cloth, with a blurred background that hints at a cozy setting. The chicken’s skin looks crispy and caramelized with slight char marks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken thighs and 8 drumsticks, skin on
3 spring onions, shredded, to finish
4 tbsp groundnut oil
6 garlic cloves, finely chopped
Finger-length piece fresh root ginger, grated
4 tbsp Shaohsing rice wine or dry sherry
4 tbsp light soy sauce
4 tbsp clear honey
4 tsp five-spice powder

Instructions

Step 1: In a bowl, whisk together the groundnut oil, garlic, grated ginger, Shaohsing rice wine (or dry sherry), light soy sauce, clear honey, and five-spice powder to create the marinade.
Step 2: Place the chicken thighs and drumsticks in a large dish and pour the marinade over them. Mix well to coat the chicken thoroughly. Cover and chill in the refrigerator for at least 20 minutes, or up to 24 hours if you have more time.
Step 3: Preheat the oven to 180°C (fan 160°C) or gas mark 4. Remove the chicken from the marinade and arrange in a roasting tin.
Step 4: Roast the chicken for 40 minutes. Then, pour any remaining marinade over the chicken and continue roasting for a further 30 minutes, until the skin is golden and sticky.
Step 5: Remove from the oven, sprinkle with shredded spring onions, and serve immediately for a festive and flavorful meal.

Tips & Variations

For extra crisp skin, you can finish the chicken under the grill for a few minutes, watching carefully to avoid burning.
If Shaohsing rice wine or dry sherry isn’t available, a dry white wine or even apple cider vinegar can be used as a substitute, though the flavor will vary slightly.
Add a pinch of chili flakes to the marinade if you prefer a spicy kick.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to retain the crispy skin and sticky glaze. Avoid microwaving to prevent sogginess.

How to Serve

A white plate filled with several pieces of grilled chicken in different shapes like wings, drumsticks, and thighs, all covered in a glossy dark brown sauce that looks sticky and shiny. The chicken pieces have a slightly charred texture showing some crispy burnt edges. Thin, light green strips of what appears to be scallions are scattered on top, adding a fresh contrast to the rich sauce. The plate is placed on a dark maroon cloth with blurred reddish background, and the photo captures the rich texture and shine of the food in close-up. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use bone-in, skin-on chicken breasts or whole chicken pieces, but cooking times may vary. Thighs and drumsticks work best for moist, flavorful results.