8 chicken thighs and 8 drumsticks, skin on
3 spring onions, 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 light soy sauce
4 tbsp golden syrup
4 tsp five spice powder
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 spring onion, then serve.
Recipe from Good Food magazine