Sticky “5-Spice” Chicken

I’m going to let you all in on a super secret blend I use on everything. I debated whether or not to keep this to myself, but thought it would be nice to share so others can enjoy. Although I do like traditional 5 spice powder, this is my own spin taken in a different direction. Another thing is that there is not an exact measurement for each spice, because it is a personal preference of how much you like of each. If you like things with a little more spice, add more ginger and chili, etc… But the bottom line is that each of these spices merry well together and can transform any meat you season it with!  Try it on braised short ribs, roasted chicken,  stir fried beef!  I’m going to share with you just one recipe using this spice blend.  Ok, here it is…  brace yourselves…

*Depending on it’s application or use, fresh ginger and garlic are definitely used.  

Sticky “5 Spice” Chicken

  • 2 lbs mixed chicken, bone in, (skin on)
  • salt and pepper
  • 5 spice blend
  • 1 large onion, julienned
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons butter
  • 1/4 cup water or apple cider
  • 2 tablespoons honey
  1. Preheat oven to 375.
  2. Heat oven proof skillet.
  3. Season chicken with salt and pepper.
  4. Sear chicken, skin side down.  Sprinkle on “5 spices”.
  5. Turn chicken after it is nice and golden brown on the bottom.  Cook for another 3-5 minutes.
  6. Mix together vinegar, butter, water and honey- then add to skillet.
  7. Add onion and finish cooking dish in the oven.  About 10-15 minutes. 
  8. Turn chicken again (skin side up) and broil for about 5 minutes, until the skin gets crispy and caramelized.  Check with meat thermometer and juices will run clear.

15 thoughts on “Sticky “5-Spice” Chicken”

  • I’d love to see a “printer friendly” label so that I can print your recipes for my kitchen…sure would make it easier. I’m GF/DF and I love your recipes! The coconut gives great texture and taste…

  • I am making this dish as we speak. (My computer is on my counter-top) I just put it in the oven. I used fresh ginger and the rest dry spice. It smells so good, the kids are drooling. I have a feeling this is going to be a good one, Michelle!


    • This is my second attempt. Even better this time around. I like using the dry spices. I added more cinnamon and a touch on allspice. We like less chili powder and love the combination of a tad more sweet than savory. All around one of our favorite recipes from Michelle! By the way, do you cover the pan in the oven with the lid or leave it off?

      • Thank you for the wonderful feedback Melissa! An allspice, that’s a nice addition I’m sure! I leave the lid off when baking :)

  • Made this with some rice and roasted broccoli. Delicious! I couldn’t get it as sticky or glazed as I would like but I’m thinking brushing a little honey on before broiling. Either way, everyone loved it!

  • Melissa, I’m a total cooking noob, as I’ve said before. When you say to broil on step 8, do you switch the oven from baking to the broil setting on this step?

    And on step 4, do you sear the chicken on the stovetop before putting it in the oven? Sorry for these questions, and thanks again for all of your delicious recipes. You don’t know how much you’ve helped.

    • No worries Johnny! You want to brown the chicken on the stovetop first, then bake in the oven for about 15 minutes. Then, switch your oven from bake to broil (on high), and broil for another 5 minutes. Hope this helps! Good luck :)

  • I used this recipe to make chicken wings for snacking during football today and they were delicious! They were also simple, which is a huge bonus!

  • Just made this tonight for dinner, we didn’t ave chili powder so I used Cheyenne pepper was delicious!! everyone loved it! Thanks so much for the great recipes!!

  • would be nice to have a printer friendly button, takes me forever to write things up.
    Receipes look great tho’ looking forward to seeing more. Sandy

Leave a Reply

Your email address will not be published. Required fields are marked *