Chinese Five-Spice Chicken with Sweetcorn

Chinese five-spice chicken with honey and soy sauce makes a delicious dinner with stir-fried fresh sweetcorn - it's really worth the marinating time, even if just for an hour

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  • Serves 4

  • Total time 1 hr

    plus marinating
  • Skill level Easy

  • Calories 494 per serving

  • Prepare ahead yes


  • 1.5kg chicken thighs, bone in (6-8 thighs, depending on size)

  • 1 onion, peeled and thinly sliced
  • 2 garlic cloves, sliced

  • 1tbsp Chinese five-spice powder
  • ½tbsp Sichuan peppercorns
  • 60ml soy sauce

  • 90ml honey

For the sweetcorn:

  • 4 corn on the cobs
  • large knob btter
  • splash of soy sauce
  • pinch dried chilli flakes


Marinade on a Sunday so it's ready to enjoy during the working week


  1. Put the chicken thighs in a large dish. Mix together the remaining ingredients then add to the chicken. Give it all a good mix then cover and leave in the fridge for a minimum of one hour, but up to 3 days is fine.

  2. When you’re ready to cook the chicken, heat the oven to 170C, gas 3. Double-line a roasting tin with oiled foil (to save painful washing up) and add the chicken, skin side up, with the marinade. Roast for 40 minutes, basting now and again, then whack up the oven to 200C, gas 6 and cook for 15 minutes until well browned and sticky.

For the sweetcorn:

  1. You'll need one fresh cob per person. Stand the cobs upright then run a knife down the cob to cut off the kernels. Stir-fry in butter, soy sauce and a pinch of dried chilli flakes for 2-3 minutes.