Crispy Chinese Roast Chicken Recipe

The Best Cantonese Roast Chicken (广式烧鸡)

WEBOct 10, 2015 · Tie chicken legs together with kitchen twine. Spray a thin layer of oil onto another sheet of aluminum foil. Cut foil into small …

Rating: 4.9/5(23)
1. Rinse chicken with tap water and pat dry with a paper towel.
2. Combine all the ingredients in a bowl and mix well.
3. Transfer the chicken to a gallon-sized Ziplock bag, legs up. Add half the marinade into the cavity of the chicken. Pour the rest of the marinade onto the chicken skin. Seal the bag halfway across. Try to squeeze out as much air as possible. Seal the bag. Rub chicken through the bag to make sure the marinade and herbs are evenly dispersed.
4. Place chicken in fridge for 24 to 48 hours (*footnote). Flip once during marinating.

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Chinese Roast Chicken (Best Recipe) Rasa Malaysia

WEBApr 10, 2019 · Mix the Skin Coating ingredients well in a small bowl. Set aside. Heat up the oven to 400°F (207°C). Place the chicken in a …

Rating: 4.6/5(76)
1. Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.)
2. Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
3. Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Mix the Skin Coating ingredients well in a small bowl. Set aside.
4. Heat up the oven to 400°F (207°C). Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Check the chicken at 30 minutes point and if the skin is browned too soon, cover the chicken with a sheet of aluminum foil. Remove the chicken from the oven and turn it to the underside of the chicken and roast for 15 minutes. Remove it from the oven and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 5-10 minutes on each side, or until both sides of the chicken become a golden-hued brown in color. Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.

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Crispy Chinese Honey Chicken (without Deep Frying)

WEBNov 1, 2018 · Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the …

1. Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
2. Mix all the ingredients for the sauce in a small bowl.
3. Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
4. Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.

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