Whole Sticky Glazed Chicken

Prep Time
1 1/2h
Cook Time
1h 50m
Ready In

"In Chinese cooking, chicken represents happiness and marriage. Serving chicken whole signifies family togetherness. The chicken is so sweet and juicy made this way. This recipe gives the chicken and sweet yet spicy flavour with a crisper skin. You will need un waxed kitchen string for this recipe."

Original recipe yields 6 servings


  • Serving Size: 1 (395 g)
  • Calories 379.2
  • Total Fat - 7.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 800 mg
  • Sodium - 1143.3 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 1.2 g
  • Sugars - 9.5 g
  • Protein - 60.6 g
  • Calcium - 57.3 mg
  • Iron - 8.8 mg
  • Vitamin C - 31.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Rinse the chicken (including cavity) under cold water. Pat chicken dry with paper towel. Place the lemon inside cavity. Tie the chicken legs together with kitchen string. Place chicken in a glass or ceramic dish.

Step 2

Combine ginger, garlic, sugar, soy sauce, five spice and rice wine in a jug. Pour half this sauce mixture over the chicken.

Step 3

Turn the chicken to coat evenly. Cover chicken and refrigerate for 30 minutes, if time permits.

Step 4

Preheat the oven to 190C/170C fan-forced. Place the chicken, breast-side up, on a wire rack in a baking dish. Roast for 1 1/2 hours, basting with reserved marinade every 15 minutes, or until browned and juices run clear when thigh is pierced with a skewer. .

Step 5

Serve chicken.

Note ~ Cover chicken loosely with foil if over-browning during cooking

Tips & Variations

  • Un waxed kitchen string


4 Reviews


This chicken tasted so good! I made Thai noodles as a side to go with it. Loved that combination!!


review by:
(19 Jan 2016)


This is a great tasting chicken, super moist, and the skin browned up nice. It had a little spicy flavor to it but nothing too hot. I definite do again for me and it won't be too long either! Thank you for sharing this with us Tisme! Linda


(11 Aug 2015)


I saw this posted and had to make it straight away. It looked too good to pass up. It tasted great and the chicken had all those great Asian flavors! It went very well with some Vegetable Lo-Mein I whipped up! We will be having this again.


review by:
(19 Jun 2015)


I made this using chicken pieces because I did not have a whole chicken at the time. This turned out so tasty, the skin was nice and crispy and the meat was moist and tender. Great flavours here!!


review by:
(19 Jun 2015)