Golden Five-Spice Sticky Chicken

From: MarthaStewartWanabe

On Nov 22, 2009

If DH and I could rate this recipe 10 stars, we would! This chicken was incredible! It turned out juicy and rich with flavor. DH and I both ate every last morsel and were not ashamed to also gnaw every last nibblet from the bones, licking our fingers happily afterwards. The only variations I made were scaling down the recipe to serve two, using chicken quarters instead of separate thighs and drumsticks--and catering the seasonings to our taste. Since DH can't stand anise or fennel, I omitted these two seasonings from my spice mixture (which I suppose wouldn't be authentic Chinese five-spicey). DH and I thought the ginger added just the right accent to the dish. Thanks for sharing this fantastic recipe! (Made for AUS/NZ Recipe Swap #34)

From: swissms

On Sep 27, 2009

Delicious! The chicken was very flavorful and tender. I marinated the chicken for about 4 hours. I did substitute chicken breasts because my family prefers white meat. I served it with brown rice and Ginger Broccoli. Thank you for the recipe. Made for Please Review My Recipe Tag game.

From: I'mPat

On Apr 13, 2009

O'kay I used a whole chicken (about 2K) which I quartered and marinated about 9 hours. Initially cook in a lined baking tray for 30 minutes and then poured the marinade over and cooked for a further 30 minutes. Didn't end up with a sticky sauce but that is o'kay for the sauce over the moist chicken and the rice was absolutely delicious and the DH compared it to my Sate Chicken but just different and thoroughly enjoyed by all. The pic is my portion (breast with wing) and I was battling to get through it in the end, ate just over half with rice and steamed veg. Thank you Noo, made for Photo Tag, Spring.

From: Charlotte J

On Jul 14, 2009

I made half of the marinade since there were only 6 pieces of chicken. It was enough to cover the chicken perfectly. After roasting for 40 minutes I poured off the grease from the pan then poured the remaining marinade over. Even with this method the marinade did not get sticky. I think a person may want to reduce the marinade on the stove top then add it to the chicken during the last 20 minutes of baking. The chicken came out tender with a nice reddish brown color to it. This was my second time of using the five-spice, I think it is a spice you need to get use to. I will make this recipe again as it is really easy to fix. Thank you for posting. Made for Zaar Cookbook Tag 2009 game.