Chinese Roast Chicken
Elevate your dinner table with the irresistible flavors of Chinese Roast Chicken, a dish that combines tender, juicy meat with a beautifully caramelized glaze. This recipe uses a mouthwatering marinade of soy sauce, hoisin sauce, honey, five-spice powder, and aromatic touches of garlic and ginger to infuse the chicken with bold, savory-sweet notes. Perfectly roasted to golden perfection, this dish is finished with occasional basting for a glossy, flavorful finish and optionally broiled for irresistibly crispy skin. Whether served with steamed rice and stir-fried vegetables or paired with your favorite sides, this recipe is an ideal centerpiece for a family dinner or special occasion. Easy to prepare, yet packed with restaurant-quality flavor, this Chinese Roast Chicken is sure to impress!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 5 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 3 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoons cornstarch
Instructions
Clean the whole chicken and pat it dry with paper towels. Trim off any excess fat or skin around the cavity.
In a large mixing bowl, combine soy sauce, hoisin sauce, honey, Shaoxing wine, sesame oil, five-spice powder, garlic, ginger, green onions, salt, black pepper, and cornstarch to create the marinade. Mix well.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated both inside and out. Seal the bag or cover the dish with plastic wrap, then marinate in the refrigerator for at least 4 hours or overnight for best results.
Preheat your oven to 375°F (190°C). Line a roasting pan with aluminum foil and place a wire rack inside the pan.
Remove the chicken from the marinade and let it come to room temperature for about 30 minutes. Reserve the leftover marinade for later use.
Place the chicken on the wire rack in the roasting pan, breast-side up. Tuck the wings under the body and tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for 50-60 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken occasionally with the reserved marinade for extra flavor and a glossy finish.
If needed, turn on the broiler for the last 2-3 minutes of cooking to crisp up the skin. Watch carefully to prevent burning.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute for a more tender and flavorful result.
Serve your Chinese roast chicken garnished with additional sliced green onions or cilantro, along with steamed rice and sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 104 mg | 34% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 49.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
