Chinese Oven Roasted Chicken

Ready in 2 hours

Dead easy to make and delicious to boot. Serve with steaming hot rice and a clear soup.

Top-ranked recipe named "Chinese Oven Roasted Chicken"

5 avg, 2 review(s) 50% would make again

Ingredients

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sea salt; ground
2 tablespoons Chinese wine (Shiao Xin brand for example)
2 tbs light soya sauce
1 tbs dark soya sauce (ketjap manis in Indonesian)
1 tsp white pepper; ground
1 tbs ginger root; minced
1 tbs sesame oil
1 tbs sugar; (sub with honey if preferred)
1/2 tsp garlic powder or granules
1 tbs white vinegar; (sub with cider vinegar)
8 chicken thighs or drumsticks; or 12 wings

Original recipe makes 4

Servings  

Preparation

Clean and dry the chicken pieces on kitchen paper. Rub with the salt.

Mix the rest of the ingredients together and coat the chicken with it. Marinade it all in a Ziploc bag or a covered container in the fridge for 1 to 3 hours. Turn the bag over or turn over the chicken pieces in the container halfway during marination.

Preheat oven to 190 degrees Celsius (380 d F).

Place chicken pieces in a foil lined oven pan, not touching each other. Roast in the oven thighs or drumsticks for 45 minutes and wings for 30 minutes. Halfway through roasting, baste the tops with remaining marinade.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 461 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very tasty! I used thighs, and because they were large, I baked them for longer--an hour or more. This reflects my preference to have more of the fat is cooked out, the skin on the crisp side, and the meat falling off the bone. In my opinion, it is very hard to overcook chicken thighs. The flavor of the marinade did a good job of penetrating past the surface. Some notes on the ingredients: I looked up the Chinese wine and dark soy sauce first and decided I should not try to use substitutions. I found both at a Chinese/Asian grocery store, and they were not expensive. The wine (Yuyee brand) was labeled 'Chinese cooking wine' and had salt in it (it may be mandatory if the store does not have a license to sell wine for drinking), but it's what the Chinese proprietor selected for me. I looked up both dark soy sauce and ketjap manis, and most people were saying that ketjap manis is a lot sweeter, and it's not a good substitute for dark soy sauce in general. So I chose the Pearl River Bridge brand of dark soy sauce.
sassfb 3 years ago
If you have remaining marinade and would like a dipping sauce, you can add 1 tsp cornflour mixed with 2 tbs water to it and cook it till it boils. Add salt, sugar, water and/or vinegar to taste. [I posted this recipe.]
PoPaw 5 years ago
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