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Indonesian sticky roast chicken recipe
Indonesian sticky roast chicken recipe
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate roast chicken with savory caramelized soy sauce for a burst of irresistible flavor.
Ingredients:
  • 2 mandarins
  • 60ml (1/4 cup) Sweet Soy Sauce
  • 42.00 gm soy sauce
  • 3 tsp finely grated ginger
  • 1 tsp Chinese five spice
  • 1.5kg whole chicken
  • Steamed bok choy, to serve
  • Yeo’s Pure Sesame Oil, to drizzle
  • Thinly sliced long fresh green chilli, to sprinkle
  • Fresh coriander sprigs, to serve
Instructions:
  • Cut both mandarins in half horizontally, setting one aside. Squeeze the juice from the other mandarin into a small saucepan. Keep the peel. Stir in sweet soy sauce, soy sauce, ginger, and five spice. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes until thickened.
  • Preheat your oven to 170°C/150°C fan forced. Place a rack in a roasting pan and pour 1 liter (4 cups) of water into the pan, then stuff the chicken cavity with the mandarin peel.
  • Arrange the chicken on the rack in the roasting pan and generously brush the skin with the soy sauce mixture. Roast in the oven for 1 hour 15 minutes, basting every 20 minutes, until the juices run clear when pierced with a skewer. Add the reserved mandarin halves to the pan for the last 30 minutes of cooking.
  • Drizzle bok choy with sesame oil, sprinkle chilli over chicken, and top with coriander sprigs. Serve chicken with bok choy on the side and cooked mandarin halves, if desired.

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