Chinese Roasted Chicken Recipe -
Chinese Roasted Chicken Recipe

Chinese Roasted Chicken

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"This easy roasted chicken is flavored with a delicate sauce and then basted while roasting."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. 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.
  2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
  3. 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.
  4. Remove chicken from oven and let stand 10 minutes before carving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2010

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 for 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.

Most Helpful Critical Review
Feb 01, 2006

This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So, I will not be making this again.


18 Ratings

Jun 18, 2006

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 place 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!

Dec 10, 2007

Pretty good. I used real ginger and threw it in the cavity instead of powdered. If you don't like 5 spice anything don't make this.

Apr 13, 2006

I liked the basic concept of this recipe. The ingredients that were involved were simple. I did however adlib some of my own ingredients. I used sesame instead of fennel. I used tangerine juice in the sauce and the squeezed tangerines in the cavity of the chicken and I roasted breast side down for a juicier white meat. Overall though I think that it was a delicious outcome.

Jul 03, 2007

I made this with a couple of Cornish hens. I wanted as much flavor as possible so I injected marinade under the skin, and let it sit in the fridge all day. Turned out great. I served it with 'Bok Choy, Carrots and Green Beans' from this site. Good stuff. Thanks!

Jun 09, 2011

The flavor is definitely a welcome change from other roasted chicken recipes, although I did notice that more of the sauce would have made a big improvement. Also, I had pulled a leg off the chicken to test for doneness and just laid it in the pan while it all finished roasting. That piece was the best of all because it had soaked up the sauce and was very flavorful. The next time I make this I will use chicken pieces instead of a whole chicken and use more of the soy sauce mixture.

Oct 25, 2010

I didnt have all the ingrediants but used wat I had and it came out tasting really good. Definately a keeper in our family.


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  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 61.8 g
  • 124%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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