Chinese Oven Baked Chicken
July 23, 2014
"There's lots of different versions of this chicken recipe Chinese cookbooks and I've made a few, this one was really good and worthy of posting here, the flavor is sort of like the Bourbon chicken sold in the malls. It's really important to use the best brand of sesame oil and only use fresh ginger. Marinade the chicken for 24 hours"
- Serving Size: 1 (263.7 g)
- Calories 549.8
- Total Fat - 38.5 g
- Saturated Fat - 10.3 g
- Cholesterol - 222.3 mg
- Sodium - 1084.6 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.3 g
- Sugars - 8.6 g
- Protein - 38 g
- Calcium - 29 mg
- Iron - 1.7 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Place all ingredients except the green onion and chicken in a bowl, whisk until combined very well. Pour in a greased 13-by-9-inch broiler-proof baking dish.
Place the chicken in a single layer in the marinade and turn to coat. Add the green onion halves into the marinade. Cover, refrigerate, and marinate 24 hours, turning the chicken at least once during the marinating time.
Remove the chicken from the refrigerator, remove the green onions from the baking pan. Allow the chicken to sit in the marinade at room temperature for about 30 minutes.
Meanwhile, heat the oven to 425°F and arrange oven rack in the middle.
Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Season the tops of chicken with some ground pepper.
Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more.
Serve with the sauce on the side.
Tips & Variations
No special items needed.