Sticky Five-Spice Chicken

This sticky five-spice chicken is what I make when it’s been too long of a day and I can’t be bothered to spend an hour making dinner. The chicken is coated in a sticky sauce made with honey, soy sauce, and hoisin sauce. All you need is some rice and veggies to make it a full meal!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken: Go for boneless chicken thighs for since they cook faster than standard bone-in cuts. You can either do this yourself or check if your butcher can provide this for you. You may also use chicken breasts, just be sure to pound it flat to help it cook faster.

Honey, Soy sauce, Hoisin sauce: This helps the sauce to become glossy and sticky -perfect to be glazed over our chicken! You can replace honey with equal parts white or brown sugar.

Five-spice powder: The star ingredient of our dish. This powder uses a combination of fennel seeds, Sichuan peppercorns, Chinese cinnamon, star anise, and cloves. You can find this in most Asian groceries or even in some larger mainstream supermarkets.

Ginger, garlic: For the most intense flavor, go for fresh ginger and garlic that’s been grated and minced. If you only have access to the powdered kind, that’s fine to use as well.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Pan fry the chicken until browned and fully cooked-through. Set aside.

In the same pan, add in the water, honey, soy sauce, hoisin sauce, five-spice powder, grated ginger, and minced garlic. Let simmer until thickened.

Add the cooked chicken back into the pan and coat with the sauce.

Top with chopped scallions and sesame seeds. Enjoy!

Cooking Tips

Cook the chicken adequately: Regardless of the type of chicken you end up using, the USDA recommends that all poultry should reach 165 F (73.9 C) internal when measured with a food thermometer in order to be safe for eating.

Customize your sauce: Like with most recipes, use the ingredients and instructions as a guide and adjust as you go. If you prefer your sauce a little less sweet, feel free to omit or lessen the amount of honey. For a little kick, you can also try adding some chili oil or flakes. If you’d like it more saucy, you can also double the ingredients.

Don’t overcook your sauce!: If you let the sauce simmer for too long (or if you reduce it too quickly on too high of a heat), the sauce can get extremely bitter and too sticky (which can end up becoming gummy when cooled). Remember that the sauce will continue to thicken as it cools!

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftovers can be stored for up to 5 days refrigerated in an airtight container (perfect for meal-prep!). To reheat, simply microwave, air-fry, or oven bake the chicken until warmed or fully heated-through. Any leftovers you can repurpose for other meals, such as shredding the chicken to use for fried rice or noodles!

Can I freeze this?

Yes! You can freeze the chicken for up to 4-6 months. To re-heat, first let it thaw in the refrigerator until soft, then heat in the microwave or over stovetop until fully warmed-through (you may need to add additional water if the sauce has dried up). I would recommend cooking the chicken in the first 1-2 months for best taste and texture, however.

What can I serve this with?

The beauty with this recipe is how incredibly versatile it can go with other dishes! My go-to and standard weeknight meal is to serve the chicken over a bowl of rice, along with a side of steamed gai lan (Chinese broccoli). It’s become my staple meal after working those long shifts, which is such a lifesaver!

Other ideas to serve this chicken with (which are equally as delicious) are:

• More greens (Garlic Bok Choy, spinach, cucumber, broccoli)
• More vegetables (Seasoned Potatoes, carrots, cauliflower, bell peppers)
• Wrapped inside rice paper rolls (salad rolls)
• In between two slices of bread (like milk bread) or buns

Want some more quick-and-easy meal ideas? Here’s some that you should give a try:

• Creamy Gochujang Udon
• Crispy Tofu Sisig (Filipino tofu stir-fry)
• Honey Garlic Shrimp
• Chili Garlic Sinangag (Filipino garlic fried rice)