Five Spice Chicken 五香粉雞

No Carving Required
Ready in Half the Time

Cooking Asian dishes with fresh ginger


This Chinese-Fusion version of Five Spice Chicken uses the bird cut-up, which cuts roasting time from about an hour to half as long.  Also, there is no carving, which saves time and trouble.

Five Spice Chicken  五香粉雞



How to use Soy Sauce

Soy Sauce

4 Chicken Legs or Drumsticks, bone in, or a combination

Mixture 1:
2 tablespoons Peanut or other Vegetable Oil
1 teaspoon Five Spice Powder五香粉
1 piece fresh Ginger root, about an inch long
½ teaspoon Salt

Mixture 2:
3 tablespoons Honey
1½ tablespoons Soy Sauce


Canola OilFirst heat the oven to 400º Fahrenheit.  Line a roasting pan with aluminum foil.

Rinse the Chicken, pat dry and put it in the roasting pan.

Combine Mixtures 1 and 2, each in a separate small bowl and set aside. To combine the Honey and Soy Sauce for Mixture 2, heat them gently in a small pan and remove from the heat as soon as they are combined.

Brush Mixture 1 over the Chicken pieces, covering them evenly all over.  Put them in the roasting pan and roast for 25 minutes.

Pull the roasting pan out of the oven, brush the Chicken pieces with Mixture 2. Return to the oven and roast until the skin becomes crisp and golden and the juices are clear, not pink, when pierced with a fork.  It will take another 5 to 10 minutes.  The chicken is ready to serve.


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