Skip to Content

Chinese Roast Chicken

Chinese Roast Chicken

 

 

 

 

*This post may contain affiliate links. Read my disclaimer here.

 

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.

 

The chicken is seasoned and marinated at least a couple of hours or overnight in a mixing bowl for best results. It is then baked to perfection in a baking pan uncovering in the second half of baking time to get a nice golden-brown.

 

When cool enough, it is chopped in smaller pieces and covered in a Chinese sauce made from the drippings. Give this recipe a try, you won’t be sorry. Leave me a comment below letting me know how you liked it.

 

 

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
  • 1/2 tsp. Sugar
  • 2 tsp. Honey
  • Dash 5 Spice Powder
  • 1 Tbsp. Oyster Sauce
  • 1/2 Tbsp. Dark or Mushroom Soy Sauce
  • 1 Medium Onion cut horizontally
  • 2 tsp. Flour diluted in 1/4 cup water

Instructions

  1. Season chicken with all ingredients except onion and flour. 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. Place chicken in baking pan and cover with foil. Bake for 40 minutes.
  3. Uncover chicken and drain drippings into a small pot. Roast uncovered for 20 minutes. Turn and roast another 20 minutes draining drippings each time.
  4. Turn up heat to 400 degrees and brown 10 minutes on each side until reaches desired color.
  5. Bring drippings to a boil in pot. Dilute flour 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.

Recipe Rating




Subscribe
Notify of
guest
Recipe Rating




8 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Carol Morgan
Carol Morgan
10 months ago

5 stars
Mine came out great thanks certainly will make it again.

shakeria
shakeria
1 year ago

trying this recipe

Ron
Ron
2 years ago

5 stars
I made this recipe, and it was very good! Thanks for sharing. I will be trying some of your other recipes.

Maurice Anderson
Maurice Anderson
2 years ago

5 stars
Love this recipe….

8
0
Would love your thoughts, please comment.x
()
x