Baked chicken with soy sauce and honey glaze
Votes: 3
Time: 2 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Roasting whole chickens will save you time while still creating a dinner that will look truly festive and special. Rub two chickens with Chinese Five-Spice Seasoning and place them in a preheated oven. The Chinese spices will release a sweet and spicy aroma, which will be perfectly complemented by a glaze of soy sauce, honey, and ginger, applied to the chickens near the end of roasting. Sprinkle the finished chickens with sesame seeds and serve. With minimal effort, you'll have Asian-style chicken with a fragrant and delicious glaze.
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 chicken carcasses weighing 1.3 - 1.8 kg, gutted
- 1 tbsp. vegetable oil
- 0.5 tsp ground white pepper
- 1.5 tsp ground coriander
- 1.5 tsp Chinese 5-spice seasoning
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons grated peeled ginger root
- 2 tablespoons dark sesame oil
- 3 green onions, thinly sliced
- Toasted sesame seeds, for sprinkling
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Cooking the dish according to the recipe:
- About 30 minutes before roasting, remove the chicken from the refrigerator and bring to room temperature. Preheat the oven to 175°C.
- In a small bowl, combine vegetable oil, 2 teaspoons salt, white pepper, coriander, and 5-spice powder; rub the chicken with the mixture. Tie the legs together with kitchen twine and tuck the wings under the chicken.
- Place the chicken breast-side up on a rack set on a rimmed baking sheet or in a shallow pan, spacing them slightly apart. Bake until golden brown, about 1 hour.
- Prepare the glaze: In a small bowl, combine honey, soy sauce, ginger and sesame oil.
- Increase oven temperature to 200°C.
Brush half of the glaze over the entire surface of the chicken (including the underside). Continue baking, brushing with the remaining glaze halfway through, until the skin is crisp and deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (73°C), about 20 minutes more. - Remove the chicken from the oven and transfer it to a cutting board or platter. Pour the liquid from the pan into a small bowl; skim off any excess fat. Brush the chicken with this liquid and let it rest for 15 minutes. Sprinkle with onion and sesame seeds. Remove the twine and cut the chicken into pieces. Serve with the remaining liquid from the pan for dipping.
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