Chinese Roasted Chicken

"When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Boomette photo by Boomette
photo by NoraMarie photo by NoraMarie
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Pneuma photo by Pneuma
Ready In:
3hrs 10mins




  • Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again.
  • Arrange in a single layer in a roasting dish and cook in a moderate oven (160 C / 325 F) for 30 minutes, turn pieces and cook a further 25 minutes.
  • Serve hot or cold (cooking time includes marinating time).

Questions & Replies

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  1. 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.
  2. 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!
  3. 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
  4. This sounds like a perfect recipe for a 7# chicken that I am roasting. I've read every single review and I am very surprised that a few mentioned dark soy but not one person actually named it correctly. It is called Tamari. Tamari has either no or very little wheat, while Soy sauce has a lot of wheat. Something to keep in mind if you are looking for gluten-free. Also the Tamari is a trad sweeter and much less salty. Secondly, if you've never used Chinese 5-Spice, it is widely used in almost every Asian restaurant. It has a wonderful flavor unless you don't know how to cook with it. It's not like seasoning salt where you liberally apply it. It is a very potent mixture of spices and should be used SPARINGLY! A little goes a long way! Too much and you're not going to like it, as some of your have already discovered. Just saying that it is not always the recipe that is unfavorable. It sometimes is the cooks unfamiliarity with knowing how to cook with the ingredients.
  5. AMAZING!!!!! <br/><br/>I paired this with a rice noodle [Recipe #355621, KittenCal's] and a Gai Lan [Recipe #83997].<br/><br/>Fabulous dinner!


  1. This was very good and easy to make. I followed the recipe as written other then I used ground ginger instead of gingerroot. I also cooked this in a roasting pan on my grill. The whole family really enjoyed this. Thanks for the wonderful recipe. Will be making it again.



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