Crispy Chinese Roast Chicken in a Bundt Pan
Take your roast chicken game to the next level with this Crispy Chinese Roast Chicken in a Bundt Pan, a show-stopping dish bursting with bold Asian flavors. Infused with an irresistible marinade of soy sauce, hoisin, oyster sauce, honey, garlic, ginger, and fragrant Chinese five-spice, this whole chicken is roasted to golden perfection while seated upright on a Bundt pan, ensuring a perfectly crisp skin and juicy interior. The Bundt pan not only facilitates even cooking but also elevates the presentation, making this recipe as visually stunning as it is delicious. Finished with a garnish of fresh green onions and cilantro, this roast chicken pairs beautifully with steamed jasmine rice or your favorite side dishes for a truly memorable meal. Perfect for weeknight dinners or elegant gatherings, it's a must-try for fans of Chinese cuisine!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 2 tbsp Honey
- 2 tsp Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Ginger, grated
- 2 tsp Chinese five-spice powder
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tbsp Cooking oil
- 2 stalks Green onions (to garnish)
- 1 handful Fresh cilantro (to garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the oven rack in the lower third of the oven.
Clean and pat the chicken dry with paper towels. Remove any giblets from the cavity if present.
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, honey, sesame oil, garlic, ginger, Chinese five-spice powder, salt, and black pepper to create the marinade.
Using a brush or your hands, rub the marinade all over the chicken, including the cavity and under the skin if possible.
Lightly oil the Bundt pan with cooking oil to prevent sticking. Place the chicken on the center column of the Bundt pan, ensuring it is seated upright and stable.
Place the Bundt pan on a rimmed baking sheet to catch any drippings during cooking.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with its juices from the bottom of the pan every 30 minutes for extra flavor and moisture.
Once cooked, carefully remove the chicken from the Bundt pan and let it rest for 10-15 minutes before carving.
Garnish with chopped green onions and fresh cilantro before serving. Serve with steamed jasmine rice or your favorite side dishes.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 3901 mg | 170% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 44.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1444 mg | 31% | |
*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.
