Chinese Roasted Chicken
Elevate your dinner table with this flavorful Chinese Roasted Chicken, a succulent dish that combines the rich umami of soy sauce and hoisin with aromatic garlic, ginger, and five-spice powder. Marinated overnight for maximum flavor and roasted to golden perfection, this chicken boasts irresistibly crisp skin and tender, juicy meat. Infused with Shaoxing wine and tucked with scallions for a hint of freshness, every bite is bursting with authentic Chinese flavors. Perfect for family dinners or special occasions, this roasted chicken pairs beautifully with steamed rice and stir-fried vegetables for a complete and satisfying meal. Try this easy yet impressive recipe to bring a taste of Chinese cuisine to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 0.5 cup Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 4 cloves Minced garlic
- 1 tablespoon Grated ginger
- 1 teaspoon Five-spice powder
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 pieces Scallions (green onions)
- 1 tablespoon Oil (for basting)
Instructions
Clean the whole chicken thoroughly, removing any giblets if present, and pat it dry with paper towels.
In a large bowl, combine soy sauce, hoisin sauce, Shaoxing wine, minced garlic, grated ginger, five-spice powder, honey, sesame oil, salt, and ground black pepper to create the marinade.
Rub the marinade all over the chicken, including the inside cavity. Tuck the scallions into the cavity for added flavor.
Cover the chicken with plastic wrap or transfer it to a resealable plastic bag. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat the oven to 375°F (190°C). Place a wire rack inside a roasting pan and set the chicken breast-side up on the rack.
Brush the chicken lightly with oil to help it brown evenly. Reserve any leftover marinade for basting during cooking.
Roast the chicken in the preheated oven for 60 minutes. Baste the chicken with the reserved marinade every 20 minutes for additional flavor and moisture.
Increase the oven temperature to 425°F (220°C) for the final 20-30 minutes to crisp the skin. Check the internal temperature of the chicken - it should read 165°F (75°C) at the thickest part of the thigh.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
Serve the roasted chicken hot with steamed rice, stir-fried vegetables, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 8996 mg | 391% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 914 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.
