Five-Spice Soy Sauce Chicken Thighs五香豉油雞腿

Name: Five-Spice Soy Sauce Chicken Thighs
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 8 pieces chicken thighs with skin (about 1.2kg total); 3 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon five-spice powder; 2 tablespoons oyster sauce; 1 tablespoon sugar; 3 cloves garlic, minced; 1.5 inches ginger, sliced; 4 pieces dried Chinese red chilies; 2 stalks scallions, white parts; 1 star anise star anise; 400ml chicken stock; 1 tablespoon vegetable oil; 1 teaspoon sesame oil; 2 pieces scallion greens for garnish; 1 teaspoon sesame seeds for garnish

Tender chicken thighs braised in a aromatic five-spice and soy sauce reduction, delivering deep umami flavors with warming spices. The meat becomes fall-apart tender while the skin crisps slightly, creating a perfect balance of texture. This is classic Cantonese comfort food.

45 min
4 servings
Level 2
Hong Kong
Chicken

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01Ingredients

8 pieces chicken thighs with skin (about 1.2kg total)
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon five-spice powder
2 tablespoons oyster sauce
1 tablespoon sugar
3 cloves garlic, minced
1.5 inches ginger, sliced
4 pieces dried Chinese red chilies
2 stalks scallions, white parts
1 star anise star anise
400ml chicken stock
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 pieces scallion greens for garnish
1 teaspoon sesame seeds for garnish

Nutrition (per serving)428kcal

Protein38.2g
Carbs8.5g
Fat26.3g

Fiber 0.8 gSodium 1156 mg

02Steps

Pat chicken thighs dry with paper towels to remove excess moisture.
Heat vegetable oil in a large wok or braising pot over medium-high heat. Working in batches, sear chicken thighs skin-side down until golden brown.
Flip chicken and sear the other side briefly. Transfer to a plate.
In the same pot, add minced garlic, ginger slices, dried red chilies, and scallion white parts. Stir-fry until fragrant.
Add five-spice powder and stir constantly for 30 seconds until aromatic.
Pour in dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir to combine.
Return chicken thighs to the pot, skin-side up. Add chicken stock and star anise.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes until chicken is tender.
Uncover and increase heat to medium. Simmer for 5-8 minutes more to reduce sauce until glossy and thickened.
Drizzle with sesame oil. Transfer to a serving plate, garnish with chopped scallion greens and sesame seeds.

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