Chinese Roast Chicken

The best description I can give this dish is a perfectly Chinese seasoned, marinated and roasted chicken browned to perfection on the outside with some crispy skin, and tender and juicy on the inside, smothered with the perfect flavored Chinese gravy.

Chinese Roast Chicken I would say is the most common of traditional Chinese-Jamaican dishes. This dish is frequently made in many Chinese-Jamaican homes including mine.

Growing up as kids, this was another favorite amongst my siblings and I. At all of our big family dinners, this dish is always a must. My recipe of Chinese Roast Chicken was adapted from my step-mom who is the boss of making this dish and most of the Chinese-Jamaican dishes on my blog.

A good Chinese Roast Chicken is made with the perfect blend of Chinese ingredients to produce a mouth watering dish. The Lee Kum Kee brand is a good one.

Ingredients

• Whole Chicken – or chicken parts can be substituted
• Scallion
• Garlic – minced
• Garlic Salt
• Seasoned Salt
• Sugar
• Honey
• Chinese five Spice Powder
• Oyster Sauce
• Dark or Mushroom Soy Sauce
• Onion – for the gravy
• Cornstarch – for the gravy

Steps to make Chinese Roast Chicken

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1. The chicken is seasoned and marinated at least a couple of hours or overnight in a mixing bowl for best results.
2. It is then placed in a baking pan uncovered adding about 1/2 cup of water and baked at 350 degrees for 30 minutes on each side, and then an additional 15 minutes, adding more water as needed.
3. You can then increase the heat to 400 degrees and cook an additional 10 minutes on each side or you may broil for 5 minutes on each side.
4. Pour any drippings from the pan and add an onion and the diluted cornstarch when it starts to boil, stirring for about 1 minute. You may also add small amounts of Chinese sauces or extra honey to taste. 
5. When chicken is partially cool, chop into 1/4 pieces or smaller pieces. 
6. Place in a casserole dish and pour sauce on top to serve.

Print

Chinese Roast Chicken

Prep Time 15 minutes

Cook Time 1 minute

Total Time 16 minutes

Servings 5 People

Author Dianne

Ingredients

• 1 Whole Chicken or 8 pieces
• 2 Stalks Scallions cut fine
• 4 Cloves garlic Minced
• 1 tsp. Garlic Salt
• 1 tsp. Seasoned Salt
• 1 tsp. Sugar
• 3 Tbsp. Honey divided
• 1 tsp. 5 Spice Powder
• 1 Tbsp. Oyster Sauce
• 1 Tbsp. Dark or Mushroom Soy Sauce
• 1 Medium Onion cut horizontally
• 1/2 Tbsp. Cornstarch diluted in 1/4 cup water

Instructions

1. Season chicken with all ingredients except 2 Tbsp. of honey, onion and cornstarch. Cover in a bowl and marinade in fridge for at least 2 hours or overnight for best results.

2. Pre-heat oven to 350 degrees. Line a baking pan with foil and spray with non-stick spray. Place chicken and 1/2 cup of water in baking pan and bake uncovered for 30 minutes.

3. Turn pieces over and bake uncovered for another 30 minutes. Turn and roast another 15 minutes adding more water as needed.

4. Turn up heat to 400 degrees and brown 10 minutes on each side until reaches desired color. Or broil 5 minutes on each side.

5. Bring drippings to a boil in pot., add 2 Tbsp of honey Dilute cornstarch and water and add to pot when boiling. Stir for about 1 minute until thickens. Add cut up onion. Season to taste.

6. When chicken semi-cool, chop into medium pieces on a chopping board and place back into baking dish. Pour sauce over chicken and serve.

Recipe Notes

Goes well with white rice and stir-fry vegetables or vegetables alone if preferred.