This Chinese Roasted Chicken is amazing and extra easy. The skin is perfectly crisp and crackly, there’s no basting, and it’s served with a delicious soy-lime dipping sauce. Easy enough for a weeknight dinner!
One of the most popular recipes on my blog is this Easy Roasted Chicken. I personally love it and it’s definitely a recipe that I repeat over and over again.
This holiday season, I’m collaborating with Lee Kum Kee to create a festive twist on traditional holiday flavors and that’s when the idea for this Chinese Roasted Chicken came to mind. Lee Kum Kee makes a wide range of great-tasting authentic Asian-style sauces and condiments, which are an easy and delicious way to elevate any holiday feast.
Lee Kum Kee is a leading maker of authentic Asian sauces and condiments for over a century, and this year the brand is celebrating 130 years of authentic flavor and quality sauces. Lee Kum Kee offers a wide range of must-have pantry staples that make it easy for people to enjoy authentic Asian flavors and delicious meals at home, and within minutes. You can find them in the Asian food aisle of your local grocery store and learn more about the brand here.
I’m using their delicious Pure Sesame Oil and Panda Brand Dipping Soy Sauce in this Chinese Roasted Chicken recipe.
Whereas I would give my traditional Easy Roasted Chicken a rubdown with olive oil, in this recipe I’m swapping it out for sesame oil to give that crackly, crispy skin a delicious flavor. Lee Kum Kee Pure Sesame Oil is made from the finest roasted sesame seeds, and it delivers a delicious toasted sesame flavor and provides a versatile holiday cooking staple.
How Do You Make a Crispy Whole Chicken in the Oven?
Just like that original, this recipe starts your chicken off at a high temperature (450 degrees). Pop the chicken into the scorching hot oven and then immediately turn the heat down to 375 degrees for the duration of the roasting time. That high heat at the outset is what gives this easy roasted chicken its great, crackly skin. And, by not stuffing the bird, or roasting with veggies, you cut down on any added moisture in the oven, providing that perfect environment to keep the skin dry and crispy.
How Do You Make Chinese Style Chicken?
To take it to the next level and give this roasted chicken a tasty, flavorful twist, I’m seasoning it with sesame oil and Chinese five spice powder. I’m also serving it with a soy-lime dipping sauce on the side which is made with just five ingredients – soy sauce, lime juice, garlic jalapeno and brown sugar.
What Do You Serve with Chinese Style Chicken?
Here are some great side dishes to consider serving with this Chinese Style Chicken recipe:
If you loved this Chinese Roasted Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Chinese Roasted Chicken with Soy-Lime Dipping Sauce
This Chinese Roasted Chicken is amazing and extra easy. The skin is perfectly crisp and crackly, there’s no basting, and it’s served with a delicious soy-lime dipping sauce. Easy enough for a weeknight dinner!
Ingredients
- 4-6 pound whole chicken neck and giblets removed
- 1 1/2 Tablespoons Lee Kum Kee Pure Sesame Oil
- 1 Tablespoon chinese five spice powder
- 1 1/2 teaspoons kosher salt
Soy-Lime Dipping Sauce:
- 1/4 cup Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 clove garlic grated
- 1/2 jalapeno seeds and ribs removed, minced
- 3 Tablespoons lime juice
- 2 Tablespoons brown sugar
Instructions
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Preheat oven to 450 degrees.
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Rinse your chicken with cold water inside and out and dry well with paper towels.
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Combine sesame oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
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Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
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Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 180 degrees.
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Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving.
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Meanwhile, make the soy-lime dipping sauce. Add all ingredients to a small bowl whisk until combined.
Wine Pairings for Chinese Roasted Chicken:
- A Viognier or dry Riesling would pair nicely with this Chinese five spice used in this dish.
- If you would like to go the red route, I’d suggest a Pinot Noir or other light bodied red. Avoid hard, oaky tannic reds as they can overwhelm the delicate flavors of the chicken and compete with the spices.
Tips for Making Chinese Roasted Chicken:
- Don’t throw out those bones from your roasted chicken – Use them to make a simple, nutritious bone broth with the help of your slow cooker or instant pot!
- Don’t have a meat thermometer yet? This is my favorite meat thermometer, and it’s under $15!
- Here’s a great resource for learning how to tie up your chicken. However, if you don’t have kitchen twine on hand, feel free to skip this step.
I teamed up with Lee Kum Kee to bring you this post. As always, all opinions are my own.
Looking for more roasted chicken recipes? Be sure to try these too:
Roasted Spatchcock Chicken with Potatoes & Cabbage
Peruvian Grilled Chicken with Creamy Green Sauce
Easy Roasted Chicken
