51 Reviews of Chinese Roasted Chicken

From: sugarpea

On Dec 28, 2005

I tried this with chicken breast and turned the heat up to 425° after the first ten minutes. Because I tried to rush things, the marinade never had time to get sticky, so don't do what I did.

From: Calee

On Jan 7, 2007

Excellent marinade for chicken. I used 2 garlic cloves and 1 tsp of sesame oil, just right for your tastes. It cooked up beautifully in the time posted. I did use the broiler for the last few minutes. I served this with steamed rice and pea pods. I will be making this quick and simple recipe again and soon. Thanks for sharing this recipe.

From: Northwest Lynnie

On Feb 7, 2006

This has become a favorite recipe Using chicken legs only, I baked them on a rimmed, foil-lined, lightly-oiled baking sheet. And I'm glad I did because the chicken has a tendency to stick to the pan. I really like the marinade flavors and the fact that leftover cold chicken remains flavorful. Thank you, Andria! Lynnie

From: Hey Jude

On Feb 19, 2006

This is an excellent recipe....the chicken turned out great. I made as is, though I used a bit less sesame oil as that goes a long way for us. Also, I poked holes in the chicken pieces with a sharp knife to get the marinade deep down into the meat. My husband, whose ethnic background is Japanese, absolutely loved this....he said that it was the best he's had since he ate, years and years ago, chicken like this in bento boxes that his friend's Mom would make up for their fishing trips. He can't wait to eat the cold leftovers! I think the dark soy sauce is imperative in this recipe. Thanks for posting this Andria, and for giving the background of how you got the recipe.

From: WizzyTheStick

On Dec 23, 2006

I love recipes like this that taste like you spent all day in the kitchen. This is so easy. The plan was to cook this the night before for Sunday lunch. I used this marinade with a whole chicken and popped in on an oven spit roaster rack. Could also be done in a rotisserie oven. I only used one tsp sesame seed oil as I am not overly fond of it. In my opinion sesame oil tends to overpower any other flavours. I also used a low-salt soy sauce. The smells drove us crazy and we demolished this the minute it left the oven.

From: *Parsley*

On Mar 29, 2007

Too simple to be this delicious. I used bone-in skinless thighs and let them marinate for 7 hours. The flavor is incredible. Just enough spice and just enough touch of sweetness. I'll use this recipe often. Thanx for sharing the recipe.

From: dicentra

On Jun 25, 2006

YUM!! I made this last night for ZWT2. I did mine on the stove top, using chicken breasts. (too hot to heat up the oven!) This worked fine. The sauce got nice and thick and sticky. Great flavors! I served it with sauteed snow peas and jasmine rice. Thanks for sharing!

From: Boomette

On Feb 23, 2008

This is delicious. I used legs with back, bone-in, skin-on. I let them marinate about 6 hours. I used 1 teaspoon of ground ginger. When it was time to put them in the oven, I poured everything in the pan, even the marinade. They cooked longer than mentionned (until internal temp. turned to 180 degrees). At the end, I let them broiled a few minutes. Thanks Kiwi Made for Please Review my recipe

From: Aaliyah&Aaron's mum

On Apr 16, 2007

We LOVED it! I used drumsticks and wings since I was serving it as a starter. But, I reduced the amount of sesame oil because I am not a big fan of its flavour and feel it gets too over-powering and added in a generous pinch of dried red chilli flakes. Ohh ya.. I also pan-fried it since I had another dish cooking in the oven. They were lip-smackingly yummy! We did have the napkins handy, but we forgot our table manners for that moment and licked our fingers instead!! Thank you for sharing your recipe.

From: Bone Man

On Nov 2, 2007

Wonderful chicken! I followed the advice of some of the raters and doubled everything (including the amount of chicken), except for the sesame oil. I used 1 teaspoon of sesame oil and supplemented with 5 teaspoons of olive oil because I felt that the "oil" component was critical to the recipe. In the end, it was great. I punctured the chicken to allow the marinade to penetrate, marinating for 10 hours in the fridge. I also entended the time for baking: 45 minutes at 325-degrees F., turned the chicken, (uncovered), 45 more minutes and then 6 minutes under the broiler on the high setting, middle rack. It was perfect, juicy and tender. The next time I make it, I will use my marinating syringe to inject marinade into the chicken to boost the Asian flavor. Thank you, kiwidutch, for posting this fine recipe and thank you, Parsley, for recommending it. pat, the old bone man