Pan-Seared Chicken Thighs with Spicy Five-Spice Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy chicken thighs pan-seared to golden perfection, finished with a bold, sweet-spicy five-spice glaze that balances fragrant warmth and subtle heat. This chinese-inspired chicken ready in about 35 minutes pairs bone-in, skin-on chicken thighs, Chinese five-spice powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 1/2 tsp Chinese five-spice powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, finely grated ginger
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp chili paste
• 2, thinly sliced for garnish scallions
• 1 tsp, toasted for garnish sesame seeds

Instructions

1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 1/2 tsp Chinese five-spice powder, 1 tsp salt, and 1/2 tsp black pepper, rubbing the spices into the skin.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear without moving for 6-7 minutes until the skin is golden brown and crispy.
3. Step 3: Flip the chicken thighs and cook for another 5 minutes over medium heat until the internal temperature reaches 165°F and juices run clear.
4. Step 4: Remove chicken thighs from the skillet and set aside on a plate, leaving the oil and drippings in the pan.
5. Step 5: Reduce the heat to medium-low, add 3 minced garlic cloves and 1 tbsp finely grated ginger to the skillet, sautéing for 1 minute until fragrant and golden.
6. Step 6: Stir in 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp chili paste, simmering the glaze for 3-4 minutes until it thickens slightly and coats the back of a spoon.
7. Step 7: Return the chicken thighs to the skillet, spooning the glaze over the skin, and cook for 2 more minutes, allowing the flavors to meld and the sauce to caramelize gently.
8. Step 8: Transfer the chicken to a serving plate and garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds for a fresh, nutty finish.