Chinese Roasted Chicken13 Reviews
“This easy roasted chicken is flavored with a delicate sauce and then basted while roasting.” - by Kikkoman
Original recipe yields 4 servings
- Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
- Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
- Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
- Remove chicken from oven and let stand 10 minutes before carving.
Amount Per Serving (4 total)
- 591 cal
- 35.4 g
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag, then shook up a whole, cut-up chicken in it, and baked it ..." See morefor about an hour (I used parchment paper on the baking tray and poured the remaining sauce over the chicken). Outstanding flavor, and everyone loved it, even my picky husband. It's one of my staple recipes now."
"This was a great change from the standard roast chicken. I did make a few substitutions-- I used chinese 5 spice blend in place of the spices, sesame oil in place of the veg. oil, and used Mirin in p..." See morelace of the sherry. I also only cooked it to 160F (it would have been toast if we'd gone to 180F). The adults and my 3 year old loved it. My five year old complained that it didn't taste like chicken, LOL!"
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