Chinese Roast Chicken with Gravy Recipe -
Chinese Roast Chicken with Gravy Recipe
  • READY IN hrs

Chinese Roast Chicken with Gravy

Recipe by  

"This is something my mother cooked for me when I was a kid and I still love it. It is a simple roast chicken with sesame seed oil and soy sauce. Serve it with cut-up hard boiled eggs and green onions over rice, if desired."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
  3. Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.
  4. To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2005

Cooking chicken covered with oil and soy sauce is my favorite way to eat chicken... the soy sauce gives it good flavor and the oil keeps it moist. I had never thought to do it with a roasted chicken, however, until I read this recipe and thought, "why not?" I followed the recipe loosly: I made a mixture of chopped onions, chopped garlic, sage, ginger, a little bit of soy sauce, a little sesame seed oil and a little broth and put that inside the chicken. I then covered the chicken with the sesame oil first and then soy sauce (not the oil at the end like the recipe, which makes no sense to me... the oil keeps the chicken moist), added about a cup or so of broth to the pan and let it cook... I did cook it for a half hour at 400 and then for another hour and a half at 350. I made gravy with the drippings/broth mixture, which ended up being the BEST gravy to ever come out of my kitchen, but I didn't use this recipe for the gravy... I made it with flour (actually Wondra) and the pan stuff only. The chicken smelled GREAT the whole time it cooked, and looked awesome... the oil/soy sauce made the skin beatifully brown and crispy, the inside was SO moist. The gravy, like I said, was to DIE FOR (served it over the chix and white rice). This meal was really awesome.

Most Helpful Critical Review
Nov 17, 2004

the gravy does NOT turn out the way it should. It burns at the bottom of the pan and the gravy has a salty/burnt taste.

Sep 02, 2004

Scrumptious!! I made the following modifications after reading the reviews: I reduced the soy sauce to 1/2 C and the sesame oil to 1/4 C, I also added 1/2 tsp. ground black pepper and 1/4 each garlic powder and ground ginger to the soy sauce before brushing it onto the chicken. I added about 1/2 C of chicken broth to the pan to prevent the burnt taste that several others have complained about. My bird came out perfectly cooked and beautifully browned, and the gravy is heavenly! I would recommend the leftovers for a Chinese chicken salad... would've tried it myself but we had none! I do have lots of leftover gravy as the kids weren't interested in it, so I think next week I will brush the gravy over chicken breasts and oven bake them. Thanks for the recipe Lisamarie, it's definitely a keeper!! P.S. Serve it over Egg Fried Rice by Krista B from this site... you will be glad you did!

Nov 19, 2007

This chicken, along with the gravy, served with steamed white rice and green beans, made a delicious and easy Sunday dinner for my family. I used other reviewers' suggestions and stuffed the chicken with chopped onion, garlic and ginger, moistened with a little soy and sesame oil. Next time I'll try stuffing this mixture until the skin of the breast as well. I rubbed the outside of the bird with the sesame oil first, then brushed on low sodium soy sauce. I poured one cup of chicken stock (not broth, which has higher sodium) in the bottom of the roasting pan, set the bird down into the pan, and roasted it at 400 for 1/2 hr. Then lowered the heat to 350 and let it cook for 1 1/2 hrs. The gravy (thickened with 2T. cornstarch mixed with a little water) was perfect, no need for any add'l salt or pepper. Thanks so much for a great recipe I'll use over and over!

Mar 21, 2004

Well Lisamarie, my family loved this simple and different roasted chicken. To cut back on the salt, I used both low sodium soy sauce and chicken broth and to add more flavor, I seasoned my bird with onion and garlic powders, black pepper and a bit of ginger. To those who had a problem with the soy sauce burning on the bottom of the pan, all you need to do is pour in a little chicken stock and it will be fine. Delicious!

Jun 23, 2003

This was sooooo good. I was amazed at how great it tasted with such simple ingredients. The leftovers were great, too- I stir fried some broccoli and green onions then tossed in the chicken I'd taken off the bone then added the leftover rice and sauce. Yum.

Jan 24, 2011

A very, very nice and different way to get fantastic flavour into a roast chicken! Made a couple of tweaks, and with these adaptions it is a 5 star recipe no question. I added some diced white onion and crushed garlic cloves to the roasting pan. I also added 1/2 tsp of toasted sesame oil in right at the end before serving. Scumptious!!

Aug 07, 2003

I thought it might turn out too salty, but it didn't. I did make a point of basting the chicken as it roasted.


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  • Calories
  • 944 kcal
  • 47%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 273 mg
  • 91%
  • Fat
  • 69.4 g
  • 107%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 70.1 g
  • 140%
  • Sodium
  • 2546 mg
  • 102%

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

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