Crispy Chicken, Plums and Star Anise
Five-spice chicken thighs pan-fried until crisp, then roasted with plums, ginger, star anise and honey — inspired by crispy hoisin duck.
Ingredients
- 4 chicken thighs, skin-on and bone-in
- 2 tsp Chinese five spice
- sea salt and black pepper
- 2 tbsp vegetable oil
- 3 plums, not too ripe
- 4cm piece ginger, peeled and finely sliced
- 4 garlic cloves, peeled and crushed
- 2 star anise
- 3 tbsp soy sauce
- 2 tbsp honey
Instructions
- Heat the oven to 230C (210C fan)/gas 8.
- Slash the skin and flesh of each chicken thigh a few times to help them cook quicker, then season generously with the five spice, salt and pepper.
- Drizzle the oil into a large, ovenproof pan, lay in the chicken skin side down, then fry over medium-high heat for 15 minutes, turning once halfway, until the skin is golden and starting to crisp up.
- While the chicken is frying, halve and stone the plums, then cut each half in half again.
- After 15 minutes, add the crushed garlic, sliced ginger and star anise to the pan, nestling them under the thighs. Take the pan off the heat, then arrange the plum quarters around the chicken.
- Pour the soy sauce and a few tablespoons of water into the base of the pan, then drizzle the honey all over the chicken.
- Transfer to the hot oven and roast for 15 minutes, until the chicken is cooked through and sticky.