Chinese roast chicken. Marinated whole chicken with authentic Chinese ingredients served with fried rice and Chinese roasted veggies. An irresistibly delicious and healthy dinner you’ll want to make again and again. Dig in!
Every family has a tried and tested recipe for a great roast chicken. However, I really love the idea of incorporating different cuisines into the menu bringing in lip-smacking flavors and sauces to the dinner table. And of course, we all love authentic Chinese cuisine – the bright flavors combining sweet and savory, it’s so unique.
Chinese roast chicken. Whole chicken coated in beautiful sauce and roasted to perfection. It’s amazingly good! The roasted veggies absorb the flavors from the roast chicken to create the ultimate dish.
How To Make Chinese Roast Chicken
Soy sauce, honey, five spice powder and Shaoxing wine are the key components of the marinade for roast chicken. The dark soy sauce gives it the beautiful color. Don’t you love the gorgeous color of this chicken?
Pat dry the roast chicken with paper towel. Coat the chicken with marinade. I really love to add plenty of vibrant veggies to the roasting pan. That way, the juices from the chicken will be infused into the veggies creating amazingly delicious roast veggies.
I like to roast the chicken on a bed of vegetables. You can also place it on a roasting rack if you like. Again, you’ll also need to make a delicious gravy from the leftover bits from the roasting pan. This is totally optional. But the gravy takes this Chinese roast chicken to the next level.
Pair this with my favorite Chinese fried rice. And you’re done!
More Roast Chicken Recipes:
- Perfect Roast Chicken
- Tandoori Roast Chicken
- Malabar Roast Chicken | Kozhi Nirachathu
- Empire Roast Chicken
Yield: 6
Chinese Roast Chicken | Video
Simple, delicious, comforting and beautifully roasted chicken brimming with authentic Chinese flavors. Sunday dinner sorted!
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 2 kg whole chicken
- 1/3 cup melted butter
Sauce:
- 2 tablespoons honey
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon five spice powder
- 2 tablespoons Shaoxing wine
- Salt and pepper to taste
Other ingredients:
- 1 whole head of garlic
- 4 cups vegetables, cut into big chunks (I used potatoes/sweet potatoes, carrots, mushrooms, onions, spring onions or scallions and capsicum or bell peppers)
- 1 tablespoon oil
- Salt and pepper to taste
Gravy:
- 2 tablespoons butter
- 1 cup chicken broth (stock)
- 2 teaspoons cornstarch (corn flour) dissolved in 1 tablespoon water
Instructions
- Preheat oven to 220C or 420F.
- Using a sharp knife, cut ¼-inch from the top of cloves. Drizzle with oil. Season with salt and pepper. Place garlic in the roasting pan. Set aside.
- Place all the vegetables in a large bowl. Season with salt and pepper. Arrange vegetables in the roasting pan in a single layer. Set aside.
- To make the sauce, combine together dark soy sauce, light soy sauce, honey, five spice powder and Shaoxing wine in a bowl. Season with salt and pepper.
- Rinse chicken under cold running water. Pat dry with paper towel. Season the cavity of the chicken with salt and pepper.
- Brush the outer part of chicken with melted butter. Season chicken with salt and pepper on all sides. Brush the whole chicken (both outer part and cavity) with the sauce.
- Tuck arms under the chicken and tie legs with a kitchen twine.
- Place chicken (breast side up) on top on the vegetables in the roasting pan.
- Bake for about 1 hour or until juices run clear and chicken is cooked through. Ideally, the thigh part of the chicken should register a temperature of 165F or 75C on
an instant-read thermometer. - If the breast starts to brown before the chicken is cooked, cover with an aluminum foil.
- To make the gravy, heat butter in a saucepan. Squeeze out the roasted garlic and add to the pan. Add chicken broth (stock) and juices from the roasting pan. Stir to combine. Bring to a boil. Simmer, stirring occasionally, for 3 minutes. Add cornstarch (corn flour) mixture. Cook, stirring, until a nice, thick gravy is made. Check the seasoning and add more salt if needed.
Serve roast chicken with roast vegetables, gravy and Chinese fried rice.
Notes
- Marinate chicken for 24 hours if you have time
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 797Total Fat 47gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 26gCholesterol 248mgSodium 866mgCarbohydrates 19gFiber 4gSugar 7gProtein 72g
The nutritional data is for information purposes only
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