Marinated boneless chicken thighs with five-spice, seared skin-side down until crispy, then glazed with honey, soy and rice vinegar.
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| prepPrepare a medium baking dish for marinating | ||
| 2 tablespoons dark soy sauce | Mix marinade, coat chicken, chill 30 min–24 hrs | Drain fat, flip, baste with glaze 5 min until cooked |
| 1 tablespoon sesame oil | ||
| 1 tablespoon Chinese 5-spice | ||
| 1 clove garlic, finely minced | ||
| 8 boneless chicken thighs | ||
| 2 tablespoons honey | Whisk honey, soy & rice vinegar | |
| 1 tablespoon dark soy sauce | ||
| 1 tablespoon rice vinegar | ||
| 1 tablespoon cooking oil | Sear chicken skin-side down until crispy | |
| sesame seeds (to serve) | ||
| sliced green onions or chives (to serve) | ||
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