Spicy Soy Roast Chicken

    5 hours 20 minutes

    Great Asian flavours combined in this spicy roast chicken. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking to stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!

    25 people made this

    Serves: 6 

    • 1 (2kg) whole chicken
    • 3 cloves garlic, diced
    • 6 tablespoons diced spring onions
    • 2 onions, diced
    • 2 slices fresh ginger root, finely diced
    • 3 tablespoons oyster sauce
    • 1 tablespoon dark soy sauce
    • 2 tablespoons light soy sauce
    • 1 tablespoon tomato sauce
    • 1 tablespoon chilli sauce
    • 1 teaspoon chilli powder
    • cucumber slices, for garnish

    Preparation:20min  ›  Cook:1hour  ›  Extra time:4hours marinating  ›  Ready in:5hours20min 

    1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, spring onion, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, tomato sauce, chilli sauce and chilli powder. Mix together.
    2. Place chicken in a 20 x 30cm baking tray and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
    3. Preheat oven to 220 degrees C.
    4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices running clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.

    The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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    Reviews in English (21)


    We loved this, easy to make, I left it to marinade overnight.  -  11 Apr 2011


    Loved it! So moist with all the marinade....  -  11 Oct 2010


    This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.  -  29 Dec 2001  (Review from Allrecipes USA and Canada)