This is my own invention. Since this is an Asian influenced dish, it goes well with a bed of steaming rice rather than bread. I like to serve this with some sliced cucumber and a light chicken soup/broth. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking for stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!

MC
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.

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  • Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.

Tips

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

326 calories; 19.7 g total fat; 82 mg cholesterol; 493 mg sodium. 6.8 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
This fragrant dish redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice. Read More
(19)

Most helpful critical review

Rating: 2 stars
06/23/2003
I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess sorry. Read More
(8)
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/23/2003
This fragrant dish redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice. Read More
(19)
Rating: 5 stars
06/23/2003
This fragrant dish redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice. Read More
(19)
Rating: 5 stars
06/23/2003
I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken Read More
(16)
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Rating: 5 stars
09/21/2003
The marinade for this chicken was awesome! It smelled so good I could hardly wait for the chicken to get done. It didn't cook like the recipe says. I had to turn the oven down after the first half hour and cook it longer because the chicken was getting very brown. I will definitely use this recipe again. I will probably use the marinade for other meats and cook them on the grill. Read More
(14)
Rating: 5 stars
06/27/2008
I didn't change much with this recipe except omit the chili powder and chili sauce. My kids don't tolerate hot in their food. I did marinate it overnight which I believe was what made it taste so good. I had to cook it for longer than specified as I did have a little bigger chicken. Really really tasty. I paired it with a cold sesame noodle recipe I also got from this site. Super moist and really flavorful. I saved the juice from this chicken as well as the remaining meat to use in a fried rice recipe later this week. My husband was impressed. Way to go Michelle! You rock. Read More
(11)
Rating: 5 stars
04/17/2004
This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a little bit of cayenne pepper. And I put chicken broth instead of oyster sauce (I put allot of concentrate for the broth to make it dark and tasty!). Just alone the chicken makes me think a little of sish taouk chicken! It's that good! I just prepared 3 chicken breasts and me and my family can't wait until tomorrow to eat it! Read More
(8)
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Rating: 2 stars
06/23/2003
I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess sorry. Read More
(8)
Rating: 5 stars
06/23/2003
This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which wasn't long enough. The flavor was there only mild. I also had to turn down the oven. My chicken looked burnt even though it was only the onions on top which carmelized. I'll definitely try this recipe again and marinate it overnight. I'll also just bake it the usual way. By the way the kids loved it!!! Read More
(6)
Rating: 5 stars
04/16/2008
This is a great recipe. Made it tonight for supper it is really moist but needs a little bit more flavoring. Read More
(5)
Rating: 3 stars
08/05/2003
The chicken turned out well. The brown color of the marinade made the chicken a nice brown color. I added a few things to the sauce like sesame oil cilantro pepper flakes and chunks of carrot and celery. The end product did not seem to taste Asian to me. It tasted more like a version of Grandma's chicken. Very good but not what I was expecting. Read More
(4)