- 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
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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.
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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.
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Turn pieces over and bake uncovered for another 30 minutes. Turn and roast another 15 minutes adding more water as needed.
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Turn up heat to 400 degrees and brown 10 minutes on each side until reaches desired color. Or broil 5 minutes on each side.
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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.
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When chicken semi-cool, chop into medium pieces on a chopping board and place back into baking dish. Pour sauce over chicken and serve.
Goes well with white rice and stir-fry vegetables or vegetables alone if preferred.