Five Spice Honey Chicken

Pinterest has so many great recipes and I have gotten into the habit of checking to see what Carol has pinned. I saw this recipe on her page from That's Some Good Cookin' .

It was really good and added to my make again list.



Ingredients:

4 Chicken Thighs with the bone in and skin on ( I used a whole cut up small chicken with the skin off)
2 tablespoons honey 
1/4 cup soy sauce (used lite soy sauce)
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
1-1 1/2 teaspoons fresh, finely grated ginger or 1/2 teaspoon ginger powder ( I used the powder, didn't have any fresh)
1-2 cloves garlic, very finely minced ( I hand chopped and mine was sort of chunky)

For the sauce:
2 tablespoons honey
1/4 cup soy sauce ( used lite soy sauce)
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
1-1 1/2 teaspoons fresh, finely grated ginger or 1/2 teaspoon ginger powder ( used ginger powder)
1-2 cloves garlic, very finely minced (my was chunky)
Few drops of hot sauce (my addition)
1 cup chicken stock
2 teaspoons cornstarch
2 tablespoons water

Directions:

Preheat oven to 375-degrees

Combine the soy, honey, rice vinegar, five spice Chinese powder, ginger, garlic in a small bowl and whisk. I added the ingredients to the magic bullet and gave it a few short pulses.

Take the above from the bowl and add to a large plastic bag that seals. Wash and dry the chicken and add to the marinate in the plastic bag . I marinated a few hours. The direction in the recipe were for at least  30 minutes.

Remove the chicken from marinade and place in a lightly sprayed baking dish. Bake the chicken for 30- 40 minutes or until the internal temperature is 165 degrees. While the meat is cooking prepare the sauce.

In a small bowl- whisk together the water and cornstarch and set aside.

In a small saucepan mix together the honey, soy sauce, rice vinegar, Chinese five spice powder, ginger, garlic, few drops of the hot sauce and the chicken stock. Bring to a boil over medium heat.

Slowly add the cornstarch and water mixture to the sauce mixture whisking constantly and cook until sauce thickens.

Spoon the sauce over the baked chicken.