Ingredients
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1
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1
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1 - 3
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1/3
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2
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2
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-
-
-
-
-
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Directions
Chinese Five-Spice Chicken, This is very quick to prepare and to later throw in the oven., Delicious – my family loved it. Followed the recipe as is. Trying it with boneless skinless tomorrow. Great recipe!, i really loved it. and during the process, i made some tweaks. the soy sauce is optional for the tweak. really not needed. used sesame oil instead of peanut oil. 1/4 of a white onion. simmered cubed cut chicken, in 2 cups of chicken broth, with 2 teaspoons of ginger, 1/2 teaspoon garlic, 1/2 teaspoon garlic salt, 3 teaspoons sriracha, 1/4 teaspoon onion powder. 1 1/2 tablespoon of agave, to balance the saltiness. 1 1/4 teaspoon of basil.
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Steps
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1
Done
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Place the Chicken Pieces in a Large Dish or Plastic Bag. |
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2
Done
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Mix the Remaining Ingredients and Pour Over the Chicken. |
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3
Done
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Marinate Refrigerated Overnight or For 1 to 2 Hours If Time Is Short. |
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4
Done
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Transfer the Chicken to a Baking Dish and Brush With the Marinade. |
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5
Done
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Cook Uncovered in a Preheated 350f (180c) Oven, Brushing Once or Twice With the Marinade, Until the Chicken Is Done, About One Hour. |
