Ingredients
8 chicken thighs
2 tsp five spice powder
¼ tsp ground white pepper
2 tsp chicken seasoning
1 tsp garlic graduals
1 tsp onion granules
4 tbsp flavourless oil
1 fresh red chilli, sliced
2 spring onions, finely sliced

Ingredients for the sticky glaze
1 tbsps shoaxing rice wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsps honey
½ tsp chiu chow chilli oil

Method
Pre-heat the oven to 180c.

Mix the five spice, white pepper, chicken season, garlic and onion granules together with 2 tbsps of the oil.

Dry the skin of the chicken with kitchen towel and brush the remaining oil over the chicken skin.  Then carefully brush over the seasoning mix.

Get a baking dish that has enough room for the chicken to have a little room all around them so they cook evenly all over.

Mix the glaze ingredients together.

After 25 minutes very carefully brush the sticky glaze all over the chicken, keeping back a little.

Cook the chicken for a further 15 minutes but check that it is piping hot all the way through with clear juices running from it before you serve.  Dab the chicken with the remaining glaze and top with the chilli and spring onions.