Oyster Sauce Chicken

Oyster Sauce Chicken, another recipe that I’ve learned to prepare while stationed in Hawaii.  A flavorsome dish, with a slightly pungent sauce, it’s sure to be a favorite.  This recipe can also be cut in half.




4 1/2 – 5 lbs. Chicken thighs
1/2 cup Oyster sauce
2 Tbsp. Kikkoman Soy sauce
2 Tbps. Sugar
1 tsp. Salt
1/2 tsp. Accent flavor enhancer
2 tsp. Chinese Five spice powder
2 tsp. Sesame oil
4 – 6 cloves garlic, finely chopped
1 (1-inch knob) Ginger root*, finely chopped
1 bunch Green onions, thinly sliced


Start by washing the chicken thighs. Using a sharp knife, trim off all the excess fat and skin. Set this aside.











In a large mixing bowl, combine the rest of the ingredients.  Mix well.











Add the green onions and mix well again.  Add the chicken pieces and toss to coat all the pieces.  Cover and set aside to marinate for about 1 hour.  I just left it on my kitchen counter and it was fine.  You may want to place it into your refrigerator to marinade though, it’s totally up to you.  Stir in between marinating time.  *NOTE:  I love using GOURMET GARDEN herbs.  This is the ginger I used in the recipe.  They’re a bit pricey, but they’re so convenient.











When ready, preheat the oven to 350 degrees.  On a baking sheet, place the chicken pieces but allow some space in between each piece.  Save the marinade for glazing later.  Bake the chicken for about 1 hour and 10 – 15 minutes.  I turned the chicken 2 different times throughout the cooking time, ending with the skin facing up, to crispen slightly!











10 minutes before the chicken is finished cooking, pour the reserved marinade into a small saucepan.  On medium high heat, bring it to a boil for about 3 minutes.  Remove the chicken from the oven when done, and place on a serving platter.  Pour the hot reserved marinade over top of the chicken.  SERVE!


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