Glazed five-spice chicken from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 338) by Samin Nosrat

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Accompaniments: Asian slaw; Vietnamese cucumber salad; Southeast Asian-ish herb salsa; Japanese-ish herb salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on August 24, 2021

    Yum! I halved the recipe and used thighs and they were delicious, beautifully bronzed and sticky. I bet this would be great with wings too. I wish I’d listened to Samin and made rice for the delicious juices

  • Barb_N on June 12, 2018

    This is an amazing marinade that spins straw into gold while cooking. Next time I will bake in a larger dish as there were too many pan juices (which I normally would relish) for the pieces to really get sticky.

  • stockholm28 on June 09, 2018

    This requires an overnight marinade. Other than that, this is a very flavorful dish that requires little effort. I cut the recipe in half and just cooked 4 bone-in, skin-on chicken thighs.

  • bwhip on July 08, 2017

    Delicious! I cut up a whole chicken for it, and made my own five-spice, as my grocery store was lacking. Marinade/Glaze was really tasty. I served it with the recommended Jasmine Rice and Vietnamese Cucumber Salad from the same cookbook. Excellent, flavorful combination.

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