Shantung Chicken

Prep Time
Cook Time
1h 35m
Ready In

"From the Australian Women's Weekly New Asian cookbook - this sounds so good and reasonably easy to make. Times at this stage are estimated and does not include overnight refrigeration time."

Original recipe yields 4 servings


  • Serving Size: 1 (485.6 g)
  • Calories 498.8
  • Total Fat - 11.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 1018.9 mg
  • Sodium - 607.4 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 0.1 g
  • Sugars - 18.9 g
  • Protein - 73.8 g
  • Calcium - 55.5 mg
  • Iron - 10.4 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.1 mg

Step 1

Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.

Step 2

Next day - preheat oven to 220C/200C fan forced (430F/390F fan forced).

Step 3

Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.

Step 4

Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replentish if looking at drying out).

Step 5

While the chicken is cooking make the shantung sauce - Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.

Step 6

Remove from the heat and stir in vinegar and chilli.

Step 7

Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).

Tips & Variations

No special items needed.



What a wonderful roasted chicken dish! I knew we would love it just based on the ingredients. Who wouldn't love ginger and garlic??? The chicken was moist and so flavorful - and made the whole house smell great! But the big winner here is the Shantung sauce - sweet, vinegary, and a kick of spice. Wow! I did double the sauce recipe and we were glad of it - allowing us to dip every delicious bite. BTW, it tastes great on the rice, too. Thanks for sharing this wonderful recipe!

review by:
(19 Jun 2021)


Besides being delicious this is an adventure. We marinated and roasted a whole chicken. Although there is a lot of spice it comes through mostly in the skin. The inside meat was tender and well seasoned. The shantung sauce was an essential part. Syrupy sweet at first taste with slow developing heat.

review by:
(15 Jun 2021)


The aroma alone gets this one five stars! Other then having to sub the peanut oil made as posted. The combination of ingredients made for awesome tasting chicken. The chicken came out looking so good I couldn't bear to chop it! Sliced and served on a white platter made for great presentation, the shantung sauce so good that next time will do a double recipe!

review by:
(22 Jan 2017)