Oven-baked chicken in soy glaze with sesame seeds
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 890, total fat 61 G., saturated fats 16 G., proteins 68 G., carbohydrates 14 G., fiber 1 G., cholesterol 270 mg, sodium 1328 mg, sugar 12 G.
Calories 890, total fat 61 G., saturated fats 16 G., proteins 68 G., carbohydrates 14 G., fiber 1 G., cholesterol 270 mg, sodium 1328 mg, sugar 12 G.
For a new twist on traditional baked chicken, try this Asian twist. Rub the chicken with Chinese five-spice powder and bake it in the oven. When halfway done, brush it with a soy-honey-ginger glaze and continue baking until the glaze sets. Serve sprinkled with sesame seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chickens weighing 1.5–1.8 kg, gutted
- 1 tbsp. vegetable oil
- 0.5 tsp ground white pepper
- 1.5 tsp ground coriander
- 1.5 tsp Five Spice Powder
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp. grated peeled ginger
- 2 tablespoons dark sesame oil
- 3 green onions, thinly sliced
- Toasted sesame seeds for sprinkling
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Recipes with similar ingredients: chicken, honey, five spice seasoning, coriander, sesame, white peppercorns, soy sauce, ginger root
Cooking the dish according to the recipe:
- Bring the chicken to room temperature about 30 minutes before roasting. Preheat the oven to 350°F (175°C).
- In a small bowl, combine vegetable oil, 2 teaspoons salt, white pepper, coriander, and five-spice powder; rub the chicken with the mixture. Tie the legs with kitchen twine and tuck the wings under the chicken.
- Place the hens, breast-side up, on a rack set over a rimmed baking sheet or in a shallow roasting pan, spacing them apart. Roast until the skin is lightly golden and crispy, about 1 hour.
- Glaze:
In a small bowl, combine honey, soy sauce, ginger, and sesame oil. Increase the oven temperature to 200°C. Brush the chicken on all sides (including the underside) with half of the glaze. - Continue roasting, brushing with the remaining glaze halfway through, until the skin is golden brown and crispy and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 20 minutes more. Remove the hens from the oven; transfer to a cutting board or platter.
- Transfer the pan juices to a small bowl and skim off any excess fat. Brush the chicken with the sauce from the pan and let rest for 15 minutes. Sprinkle with green onions and sesame seeds. Cut the twine and carve the chicken; serve with the remaining sauce.
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