Five-Spiced Chicken with Hoisin-Honey Glaze

This sweet glaze has some pop and can serve as the signature centerpiece to almost any meal with a variety of side dishes. Have the meat thermometer close by so you know when the chicken is ready to plate and enjoy.

Makes 2 servings


  • 2  chicken thighs and legs, bone in
  • 2  chicken breasts, bone in
  • 1 cup soy sauce
  • ½ cup hoisin sauce
  • ½ cup honey
  • 3 tablespoons sherry wine
  • 2 tablespoons fresh grated ginger
  • 4 garlic cloves, peeled and chopped
  • 1 teaspoon Chinese five-spice powder


Preheat oven to 350 degrees. Salt and pepper chicken pieces and roast in the oven until an internal temperature of 130 degrees, about 15 minutes. While the chicken is in the oven, combine ingredients for the glaze. Over low heat in a small saucepan, simmer for about 15 minutes until it becomes sauce-like in consistency, then remove from heat. Once the chicken has reached 130 degrees, baste with the sauce and return to the oven, continually basting every five minutes until the internal temperature reaches 165 degrees.

Recipe provided by Lorain County Community College Culinary Arts Institute.