Five Spice Chinese chicken

1 tsp. Five Spice powder
1/2 tbsp. sesame oil
2 Tbsp. sherry
2/3 cup soy sauce
1/2 tsp. powdered ginger
1 tbsp. granulated garlic
1 tbsp. salt
1/2 tbsp. black pepper
3 1/2-4 lbs. chicken(I use boneless skinless thighs).

If you use regular soy sauce, then you might want to cut the salt by 1/4 - 1/2. Combine all ingredients except the chicken in a measuring cup and whisk together to mix. Pound your chicken thin and put chicken and sauce in a ziploc bag and seal it, turning upside down several times to mix well. Let it marinate overnight if you like, but bare minimum is 2 hours. After it’s marinated, transfer chicken and sauce to a slightly oiled or sprayed pan and cook at 450 for 35-50 minutes or until it’s finished.