Roast Chicken Chinese Style
Experience the irresistible flavors of Roast Chicken Chinese Style, a delectable fusion of savory, sweet, and aromatic spices that will transform your dinner table. This recipe features a whole chicken marinated in a rich blend of soy sauce, hoisin sauce, Shaoxing wine, honey, sesame oil, and the fragrant kick of five-spice powder, garlic, and ginger. Stuffed with fresh spring onions and roasted to perfection, the chicken boasts a golden, crispy skin and succulent, flavorful meat. Perfectly balanced and easy to prepare, this dish makes an impressive centerpiece for any occasion. Serve with steamed rice or stir-fried vegetables to complete this authentic Chinese-inspired meal. Whether you’re hosting a gathering or looking for a family favorite, this roasted chicken recipe delivers mouthwatering results every time.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 1 teaspoon Five-spice powder
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 Spring onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Oil for brushing
Instructions
Clean the chicken thoroughly, removing any excess fat or feathers, and pat it dry with paper towels.
In a medium bowl, combine soy sauce, hoisin sauce, Shaoxing wine, honey, sesame oil, five-spice powder, minced garlic, grated ginger, salt, and black pepper. Mix well to create the marinade.
Rub the marinade all over the chicken, making sure to get it inside the cavity and under the skin (be gentle when lifting the skin).
Stuff the cavity of the chicken with chopped spring onions.
Place the chicken in a large resealable plastic bag or a covered roasting dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to soak in.
Preheat your oven to 375°F (190°C). Line a roasting pan with foil and place a wire rack on top.
Remove the chicken from the marinade and place it breast-side up on the wire rack. Reserve the remaining marinade.
Brush the chicken lightly with oil to ensure a crisp skin. If desired, you can lightly tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for 60-75 minutes, basting it every 15-20 minutes with the reserved marinade. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving to keep it moist and tender.
Serve hot, garnished with additional chopped spring onions if desired, alongside steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.1 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1062 mg | 23% | |
*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.
