Ingredients
- 12 kg chicken piece (1 lb.)
- 2 tablespoons garlic
- Minced
- 1 teaspoon sesame paste
- 2 tablespoons honey
- 3 tablespoons sherry wine
- 12 teaspoon hot chili sauce (non sweet)
- 2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1 teaspoon five-spice powder
- 2 tablespoons cornflour
- mixed with 3 Tbsp. Water to thicken sauce (cornstarch)
- 3 tablespoons water
Instructions
- Combine ingredients for sauce and simmer for 5 minutes over very low heat.
- Let sauce stand for at least 1 hour for the flavours to blend.
- Pierce chicken with fork in several places.
- Marinate chicken in refrigerator for several hours with 1/2 the sauce.
- Roast chicken in 190 C (375 F) oven for 45 minutes turning regularly, or until juices run clear, basting several times with the remaining sauce.
- Alternate cooking method is to BBQ for about 45 minutes, turning and basting regularly.
- Serve with rice and stir fried vegetables.
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