8 chicken thighs and 8 drumsticks, skin on

3 scallions, shredded, to finish (green only)

For the marinade

2 tbsp groundnut oil

2 tbsp garlic infused oil

finger-length piece fresh root ginger, grated

4 tbsp Shaohsing rice wine or dry sherry

4 tbsp soy free seasoning sauce

4 tbsp golden syrup

4 tsp five spice powder

Serves - 4


Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat.

Cover, then chill for at least 20 mins, or up to a day if you have time.

Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin.

Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky.

Sprinkle with the scallion, then serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Golden five-spice chicken