Chinese Roasted Chicken

Truly wonderful! Used drumsticks and boneless thighs and think I will use all thighs next time. Juicy, dark, sticky, just as advertised. For the people who are having a hard time with it being runny, you probably aren't using Dark Soy Sauce. This is a different soy sauce, not regular soy sauce which is dark for sure. Dark soy sauce is sweeter. Regular soy sauce is just salty. Make a trip to an Asian grocery and purchase some Dark Soy Sauce. Another reason may be the fat from the chicken, I noticed it runny under the drumsticks with skin and stickier under the skinless thighs.

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This was really good! I actually used the chicken from soup, after it had been boiling for 45 min, but it into pieces and placed it in a roaster. I basted every 10 min for 30 min and it turned out really juicy and tasty. Thanks a lot!

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I made this last evening for dinner and it was very good. I didn't have the dark soy sauce and I think that is the reason for the runny marinate. Besides not being sticky, the chicken had a wonderful taste and it was easy to prepare. I served it with brown rice and steamed brocolli. Will definitely make this again.

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Very good! I used lite soy because that is what I had on hand. I would recommend using dark soy to balance the honey more effectively. I used this on boneless chicken breasts and made extra sauce to saute with mixed vegetables and served over rice. Absolutely delicious!

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Too sweet for my tastes. Next time I would add some salt.

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This was really good - I would have given it 5 stars but the skin ended up almost burned - I roasted a whole 5# chicken and it took so long to roast that the skin was not quite as good as I think individual pieces would have been, however the meat was really so good, and it was nice and moist. Next time I will do pieces like kiwidutch wrote the recipe . I made 2 changes - I followed the suggestion of using 1 teaspoon of sesame oil and 2 teaspoons of olive oil, and added a total of 3 cloves of garlic. I never did find a Dark Soy Sauce but I did find a Thick Soy Sauce at our local Asian Market - sure ended up tasting good.. This will be a keeper - I am going to try this using thighs and will review again - bet it gets 5 stars next time. I also can not wait to try it on pork tenderloin

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So very good! FYI: I didn't have a chance to marinade and yet it turned out wonderful, I knew it would be fine cause I had boneless thighs and tenderloins. I served this with Kobe Stlye Fried Rice With Shrimp Sauce #186399. I did use double the garlic just cause I love it so much!

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I followed the recipe, but this did not turn out sticky as the description says. The chicken was moist but only very subtly flavored. I wouldn't say it was bad, in fact it was kinda tasty, but definitely not as flavorful or sticky as I thought it would be. The cooking time was right on though and I roasted some asparagus in the last 15 minutes and served this dish with rice.

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I made this recipe with a bunch of random chicken parts that were on sale (breasts, thighs, wings, legs) and it was okay. The kids all ate their entire portion but I didn't think it was anything extra special. The 5 spice powder kind of gave off a weird smell while cooking but I got no complaints.

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I feel like I must certainly have done something wrong with this since I just couldn't even bare to take a bite of it after smelling it cook. I learned that my family and I don't like five-spice powder AT ALL!!! I learned that I will never use that spice again!!!! Since everybody else seemed to love this recipe I'm gonna blame myself and my flavor challenged family and at least rate this three stars!

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For us, this is too bland.

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I couldn't find dark soy sauce, but I found hoisin sauce! It worked well, I think; the sauce was the right consistency. But we thought the five -spice powder came on stronger than anything. Hubby says next time just use hoisin sauce, no add-ins!

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We love chicken and this is a keeper that we will have often. We all loved this chicken and give it 5 stars with pleasure!

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I used all drumsticks and they were very moist and juicy, perfectly cooked and very flavorful. I only got to marinate them for 1 hour but they still turned out great. I served them with some fried rice, spring rolls and soup. Thank you for this tasty chicken recipe.

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Very easy and delicious. Next time, there will be a next time, I will use bone-in skinless chicken pieces. The result was flavorful and moist chicken. The sauce was very good. We poured it over our rice. Yum. Thank you.

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Juicy, tender drumsticks.

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This was a great flavor, only the sauce was just a tad too runny for me. I used lite soy and served over brown rice. Great with skinless breasts.. :) Thanks for posting. I will be poking around with it more to try to get it more saucy and less runny.

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This was very good, my whole family liked it a lot. I did not have any five spice powder or ginger so sadly, I had to leave those out. I did add about 1/8 tsp cayenne pepper.

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I used a mix of breasts, thighs, and legs, all boned and with skin on. From Julie B's Hive's photo, I thought the skin would be tastey and crispy, so I left it on, although I normally remove the skin from my chicken. I marinated the chicken for about 10-11 hours, while I was at work. The flavor of the chicken was really good...next time I will poke holes in the chicken and remove the skin...probably use boneless chicken as well. The skin never crisped up, and I think the skin prevented the marinade from permeating the chicken. I'll definitely make this again...it was really easy and good. But I will make some changes to the recipe. I've looked at this recipe several times in the past, and passed it by because I have never cared for "five-spice powder", but it worked wonderfully in this recipe. Thank you so much for posting a delicious, easy recipe! Made for Everyday is a Holiday Tag!

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Wasn't really outstanding; flavors could still be tweaked more.

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