Sticky Chinese Five Spice Chicken

Ingredients: (Serves 2)

2 chicken whole legs (skinless and boneless)

1 1/2 tbsp. hoisin sauce

1 tbsp. honey

1/2 tbsp. oyster sauce

1/2 tbsp dark soy sauce 

2 garlic cloves (finely grated)

1 tsp. five spice

Basting Sauce: (mix together in a small bowl)

3/4 tbsp. honey

1/4 tbsp. dark soy sauce

Methods:

1. In a large bowl, combine hoisin sauce, honey, oyster sauce, dark soy sauce, garlic and five spice, and stir until well mixed.
2. Place the chicken into a zip lock bag, pour the sauce over, zip and squish the bag to mix the marinade into the chicken.  Let it marinate in the fridge for few hours or overnight.
3. To bake, place chicken on a baking rack skin side up. Bake using temperature of 180 degree Celsius for 10 minutes.  After 10 minutes, brush the top of the chicken with basting sauce.  Continue to bake for another 5 minutes or until cooked through.
4. Remove chicken from oven.  Cut into thicker slices and serve!

I adapted this recipe from 'Marion's Kitchen' with slight amendment.