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Glazed Five-Spice Chicken

Samin Nosrat
Aromatic, comforting chicken that bakes in under an hour.
Prep Time 30 mins
Cook Time 55 mins
resting time 8 hrs
Total Time 9 hrs 23 mins
Course Main Course
Cuisine Fusion


  • 9"x13" baking dish


For the Marinade:

  • 2 pounds chicken drumsticks, thighs, or a combination of the two
  • 1/4 cup soy sauce
  • 1/4 cup dark brown sugar light brown sugar is fine too.
  • 1/4 cup mirin
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon finely grated ginger
  • 4 cloves garlic finely grated
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon cayenne pepper optional


  • 1/4 cup coarsely chopped cilantro
  • 4 finely sliced scallions


The day before you want to eat the chicken:

  • Place chicken into a gallon-sized resealable plastic bag.
  • In a small mixing bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, ginger, garlic, five-spice powder and cayenne, if using.
  • Pour the marinade over the chicken.
  • Seal the bag and place in the fridge overnight.

The day you are going to eat the chicken:

  • Take the chicken out of the fridge about an hour before you put it in the oven, to bring it back up to room temperature.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the chicken skin side up in a 9"x13" baking dish.
  • Pour the marinade over the chicken. If the marinade doesn't cover the bottom of the pan, add a few tablespoons of water until it does.
  • Set a timer for 45 minutes.
  • Place the pan in the oven and rotate it every 10 to 15 minutes.
  • When 45 minutes have elapsed, crank the heat up to 450 degrees Fahrenheit.
  • Cook for an additional 10 minutes, brushing the chicken with the marinade every 3 minutes or so to glaze it.
  • Serve with cilantro and scallions scattered on top.
  • Keeps in the refrigerator for 3-4 days.
Keyword Baked, Chicken, Comfort Food, Quick & Easy, Spices