ChineseChicken-1-10I give you permission to lick your screen.  I know I’ve been tempted to do so a couple of times while editing these pictures but I managed to resist the urge and get down to business.   But here’s the good news, this chicken is as good as it looks.   ChineseChicken-1It’s juicy, sweet, salty and fully of that Asian flavor that we all seem to love.   Originally when I created this recipe I was tempted to fry the chicken and make a dipping sauce with the marinade but decided to create a healthier dish, so I roasted it instead.  ChineseChicken-1-2 My friends, in no way did I sacrifice taste by roasting it instead of deep frying this bad boy.    It was divine.   I was in heaven.    ChineseChicken-1-3From the moment I carved the chicken and had to duck from the juice squirting back at me, I knew that this couldn’t be a bad thing.   Cooking the chicken covered on a lower temperature creates a very juice bird that soaks up some of the marinade.  ChineseChicken-1-6 I think the flavor overall was very close to some of the Chinese Fried Chicken I’ve had from Guyanese Chinese restaurants and that made me a very happy girl.    ChineseChicken-1-9

ChineseChicken-1-8

 

Roast Chinese Chicken

Recipe Type: Dinner
Author: Jehan P
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 5 lb whole chicken
  • ½ cup soy sauce
  • ½ cup water
  • 3 tbsp brown sugar
  • 2 tbsp hoisin sauce
  • ½ tsp chili flakes
  • 1 star anise
  • ¼ tsp 5 spice powder
  • 4 cloves garlic, crushed
  • 3 slices of ginger
  • 3 scallions, finely chopped
  • 2 pieces of orange peel
  • 1 tbsp cornstarch + 2 tbsp water
Instructions
  1. In a bowl small bowl, add soy sauce, water, brown sugar, hoisin sauce, chili flakes, star anise, 5 spice powder, garlic, orange peel, ginger and scallion and mix to combine. Set aside.
  2. Place the whole chicken on a cutting board and with a sharp knife cut along the back bone of the chicken, starting at the tail end. Once the back bone has been cut all the way through, spread the chicken open. Now press the knife down the center of the breast bone cutting all the way through. You should now half two halves.
  3. Place the half in a large ziplock bag and add marinade. Allow to marinate for at least 2 hours.
  4. Preheat oven to 350 degrees.
  5. Place chicken skin side up and all of the marinade in a large baking dish. Cover tightly with foil then place into preheated oven. Bake covered for 1 ½ hours.
  6. After 1 ½ hour, turn the oven up to 425 and bake chicken uncovered for 30 minutes basting every 5 minutes.
  7. In the last 10 minutes of cooking, mix 1 tbsp of cornstarch with 2 tbsp of water and pour into baking dish. Stir carefully to combine.
  8. Now continue to cook the chicken and baste every 2-3 minutes with thickened sauce.
  9. Remove from oven and let sit for 15 minutes before serving.

 

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48 thoughts on “Take out at home: Roast Chinese Chicken

  1. JehanP Post author

    Omg Alicia, that would be awesome! I think this marinade would made a great roasted fish.

  2. simone

    want to try this recipe, where do I get hoisin sauce, 5 spice powder and star anise to buy? can I get it in Stop& shop or Pathmark? also the orange peel,should I get an orange and use the fresh peel?

  3. JehanP Post author

    Simone, you should be able to find these spices at any Asian grocery store or on the Asian aisle if your grocery store has one. As for the orange peel use a small knife to cut a thin strip of the peel, try to get as little of the white part as possible.

  4. terri

    On my menu for next week!!! Keep the recipies coming :) between you skinny taste and pinterest planning has gotten much easier and you have introduced me to all 3. ;) thank you!!!

  5. Angee

    I made this today and it was marvelous! I wouldn’t change a thing. It was so good, I just had to leave a comment. And it really is reminiscent of the chicken at the Guyanese style Chinese restaurants here in NY.

  6. Lori

    My kids are very picky when it comes to chicken, they only like legs and breast. Do you think I could do this with just the legs and breast?

  7. stephi

    My husband was complaining earlier on how he married a Guyanese gurl who doesn’t cook Guyanese food. So I made this and your pine tarts. They turned out splendid. Thank you for sharing. Keep up the good work.

  8. Fazela

    Lovely chicken.my daughter goes yummy chicken.i loved this website. Today I am making the egg ball, I’ll let you know how it turns out.

  9. Melly

    Absolutely spot on! Perfect recipe. Delicious and juicy. Was a big hit in my house. And very simple. Next time I’ll definitely have to double up. There was nothing left but bones. Love this blog!!

  10. Maxime

    So I have made this recipe about 25 time since it was first posted. It has become that recipe I am “known” for, lol! I have tried to make it with duck, it turned out ok. You need a really fatty duck and drastically reduce the temperature to prevent the meat from drying out. I am tried almost all the recipes posted on here minus and few. Have yet to come across something we don’t like! Keep up the fabulous work – From a fellow Guyanese-Canadian girl trying to stick to her roots

  11. Marcia

    OMG!!! I made this last night. FALL OFF THE BONE JUICYNESS. I had no 5 spice so I just added some cinnamon and clove. I also did not add the orange peel; left it out entirely. Coming from Guyana, I do miss the taste of home (now living in Tokyo), you my friend, are my life saviour. Keep up the great work!

  12. Treemaine

    Thank you soooo much for this recipe. I tried it a few weeks ago and it was AMAZING! Being Guyanese, my family is not too fond of turkey, so I’m making it for thanksgiving. Keeping my fingers cross that it turns out perfect again.

  13. Sarah

    I make this chicken probably twice a month! My family always devours it and my children argue about who gets to take leftovers to school for lunch the next day. Thank-you for the fantastic recipe that is easy to execute and looks absolutely gorgeous served on the table.

  14. Priya

    Lovinggggggggg it ….. Keep up the wonderful work of inspiring people to cook..

    What does the corn starch do at end, when it’s added with the water?

  15. Cassandra

    This was truly fabulous! I made it for New Years brunch.. Everybody enjoyed it! Even my mother in law.. That’s saying something! I didn’t have a star anise, however I did have star anise essence.. So I used a drop of that. I also used kitchen shears to cut the chicken rather than a knife. I love this site (yes, I’m getting gushy) I made the cheese pie as well and was asked for the recipe! You have no idea how thrilled I was.. Lol. Thanks again, dear. Keep posting and I’ll keep cooking! I really hate cooking but this makes it easy:)

  16. Pamela

    Gyirl, I can’t wait to try this. I missed that Guyanese style Chinese chicken sooo much. This looks very yummy !
    This is my first time on your site and from what I’ve seen so far, it wouldn’t be the last.

  17. SallyJoJo

    This is absolutely delicious!!! Cooked plenty of time, next time I will remove the foil after 1 hour. I also didn’t baste it as much as they said. I basted every ten minutes after I removed the foil, removed the chicken from the pan and added the cornstarch to the pan and put the pan right on the stove top on medium to thicken it. Worked great and less hassle.
    Served with stir fried veggies and rice noodles and topped it all with some of the glaze!! YUM!

  18. Lennie

    Wow, is this amazing! I made 1 change which I don’t think impacted the flavor. Prior to adding the cornstarch, I ran the sauce through my gravy separator to get rid of the fat. I added that back to the pan and stirred in the cornstarch, then finished cooking. This truly is a wonderful dish. Easy to prepare and has a wow factor when it is done. Thanks!

  19. vieannie

    I made this tonight for dinner and it was delicious!!!!! My husband ate one of the halves ..amazingly good food

  20. Vish

    this is a wonderful recipe, I have one question. I hardly use soy sauce but I do use cassreep. Can I use the cassreep instead?

  21. JehanP Post author

    Vish, I really don’t know how it will turn out since I’ve never made it with cassareep.

  22. Heba

    I can’t wait to try this one out! My husband and I really enjoy the takeout from Guyanese/Chinese restaurants in NY. He will be sooo happy if I can make it at home! Do you know if this is similar to the red chicken they serve in Hack’s Halal (Georgetown)? That’s his all-time fave food. :D

  23. diane yusuf

    Hi Jen , omg I cant thank you enough for all this wonderful recipe , I try the fudge last week , the sponge cake , everything was perfect , thanks again

  24. Dionne Jones

    Had no orange peel this time around, so I substituted about 1/2 cup orange juice and yummm taste just a good as the first time I used orange peel. Thank you for the recipe Jehan, you saved my Sunday :)

  25. JehanP Post author

    Dionne, I will have to try it with the OJ, I’m sure it gave it a great flavor!

  26. JehanP Post author

    Priya this recipe has no added salt because the soy sauce and hoisin sauce has a lot of sodium so adding salt isn’t necessary.

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