Chinese Roast Chicken

Written by Jeanette Smith 19th May 2020
The sauce is quite strong so you only need a little!

Fancied doing something different with my roast chicken this week, so I made Chinese toast chicken with vegetable fried rice. It’s an easy enough dinner to do, but you do need to hang around to monitor it and turn it over from time to time.


  • 1 whole chicken
  • 3 tablespoon vegetable oil
  • 1 tablespoon peanut oil
  • 2 tablespoon dark brown sugar
  • 5 tablespoon dark soy sauce
  • 150ml water
  • 2 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 red chilli, chopped (add more if desired)

Let’s cook!

In a wok, put both oils and the sugar. Heat gently to caramelise.

Stir in the soy sauce.

Put the chicken in the wok and turn it, coating it thoroughly in the sauce all over.

Add the rest of the ingredients.

Cover and simmer for approximately an hour or until the chicken is cooked throughout.

To test the chicken, insert a skewer into the thickest part. The juices will run clear when it’s cooked.

Remove the chicken from the wok and set aside.

Turn up the heat on the wok and bring the sauce to the boil. The aim here is to reduce the sauce and thicken it.

Serve with vegetable fried rice.

Tip: If you find the sauce too strong, you can use 3 tablespoons of light soy and 2 of dark instead of all dark soy. This will reduce the strength of the flavour without losing the rich dark colour.

Leave a Reply

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close