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Chinese 5 Spice Chicken

This easy Chinese 5 spice chicken recipe works on wings or breasts, in stir-fry, fried chicken or even whole chickens for a bang of flavor. It's my new fav!

5 from 1 reviews

Have you ever tried Chinese 5 Spice Chicken? This recipe is super budget-friendly, oh-so-flavorful, and the new best thing in my kitchen! We love to make this meal complete with quick & easy sides of Instant Pot white rice and pan-roasted broccoli!


  • 15lb chicken, either whole or cut into parts (you can also use the equivalent of chicken pieces)
  • 2 Tbsp chopped garlic
  • 2 Tbsp hoisin sauce*
  • 2 Tbsp Chinese 5 Spice
  • 2 Tbsp soy sauce (we use liquid aminos)
  • 1 tsp sesame oil
  • 1” fresh ginger, roughly chopped (freeze any extra)


  1. Except for the chicken, add all ingredients to a food processor or blender and puree until you have a mostly smooth paste/marinade.
  2. As a rub: smear the sauce under the skin and over the entire surface of the chicken
  3. As a marinade: combine chicken and sauce in a plastic bag, remove the excess air, and let it sit in the fridge overnight, or at least 8 hours.
  4. Cook chicken using your preferred method, OR preheat the oven to 400F and place chicken pieces in large, shallow baking pans. Bake for 40-45 minutes, or until juices run clear.
  5. If you have extra sauce, bring it to a boil and serve over the chicken (per FDA food safety guidelines). Do not re-use the sauce though.


* If you don’t have Hoisin sauce, substitute 1 heaping Tbsp of oyster sauce OR fish sauce + 1 tsp molasses + 1 tsp honey.


Keywords: Chinese 5 spice chicken, 5 spices chicken, recipes with five spice