Ingredients
- 8 chicken thighs and 8 drumsticks, skin on
- 3 spring onions, shredded, to finish
For the marinade
- 2-4 tbsp groundnut oil
- 6 garlic cloves, finely chopped
- finger-length piece fresh root ginger, grated
- 4 tbsp Shaohsing rice wine or dry sherry
- 4 tbsp light soy sauce
- 4 tbsp clear honey
- 3-4 tsp five spice powder
Method
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Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
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Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.