Sticky Chinese Chicken Thighs
Sticky Chinese Chicken Thighs



  • 8 whole chicken thighs
  • 4 tbsp hoisin
  • 2 tsp sesame oil
  • 1 tsp Chinese 5 spice powder
  • 2 tbsp honey
  • Thumb-sized piece of ginger, grated
  • 2 grated garlic cloves
  • Bunch of spring onions, chopped
  • 50g cashew nuts
  • Steamed rice, to serve
  • Arrange the chicken in a roasting tin, slash the skin a couple of times, and then mix together the sesame oil with the hoisin, honey, 5 spice, ginger, garlic and some salt and pepper. Pour it all over the chicken and toss well, and marinate for at least 2 hours.
  • Preheat the oven to 200C. Roast the chicken for 35 mins, basting once or twice, then stir through the nuts and spring onions. Cook for 5 minutes more, then serve with rice.
40 mins
4 serving

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