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Chinese Chicken Roast

Chinese Chicken Roast

Chinese Chicken Roast. Luscious and succulent. Patiently basted with a honey - soy marinade. Perfumed with ginger and 5-spice powder. Roasted to a gorgeous golden.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Chinese


  • 1 kg whole chicken
  • 3/4 cup light soy sauce
  • 3 tbsp dark soy sauce
  • 10-12 fine slices of ginger
  • 2 tsp chinese five spice powder
  • 1 tsp brown sugar
  • 2 tsp honey or maple syrup
  • 2 tsp cooking oil


  • Wash the chicken and pat fry.
  • Dust 1/2 tsp Chinese five-spice powder in the cavity of the bird, keep aside for 30 odd minutes.
  • In a deep bowl, take the light soy sauce, dark soy sauce, sugar, remaining Chinese five-spice powder and ginger slices. Mix well till the sugar dissolves.
  • Place the chicken, cavity side down in the marinade, smear all over the bird. Cover the bowl, keep aside. After 3-4 hours, flip the chicken, now cavity side up, give it a good smear again with the marinade. Again cover the bowl, keep aside for 2-3 hours. The more the merrier.
  • Take out the chicken from the marinade, stuff the ginger slices inside the cavity, tie the legs with a kitchen twine.
  • Add 2 tsp honey to the remaining marinade, cook till sticky. Keep aside.
  • Preheat the oven to 180C.
  • Grease the baking tray with oil. Place the chicken on the tray, put inside the oven. Roast for 20minutes.
  • Take the tray out, brush the chicken with the tray juices that have run out, return to the oven, continue to roast for 15 more minutes.
  • Again the tray out, brush the chicken with the tray juices that have run out and the reserve marinade, return to the oven, continue to roast for 10 more minutes.
  • Repeat once more.
  • Take the chicken out of the oven, allow to rest for 15 minutes. My Chinese Chicken Roast is ready to carve.
Keyword Chicken Recipe, Chicken Roast, Chinese Chicken Roast