For the marinade
1 tbsp groundnut oil
1 tbsp garlic infused oil
2 tbsp grated fresh root ginger
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp soy free seasoning sauce
2 tsp five-spice powder
2 tbsp golden syrup
For the chicken
1kg/2lb chicken thighs, skin on
Serves - 4
For the marinade, place all of the marinade ingredients into a large bowl and stir to combine.
Add the chicken and cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes, ideally overnight.
Preheat the oven to 180C/350F/Gas 4. Place the chicken thighs onto a roasting tray and roast for 30 minutes, or until the skin is golden and the chicken is cooked through.
(To check, pierce the thighs at its thickest part, next to the bone. The juices should run clear.)
Recipe adapted from: Good Food