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© 2020 Ching He Huang. All rights reserved.

Roast Chilli-Garlic Honey Chicken

Serves : 4 - 6 Preparation 5 mins Cooking 95 mins Total 100

Nutrition facts: 480.00 calories 32.80g protein 26.70g carbs 22.70g sugars 27.30g fat 8.20g 1.30g fibre 1338.00mg sodium

For the chicken: 1.5kg, giblets and innards removed Organic whole chicken 8 grinds Sea salt flakes 1 teaspoon Ground white pepper 1 whole, large-sized, peeled and quartered White onion 5 tablespoons Lee Kum Kee Garlic Chilli Sauce 120g, golden and runny Honey For the garnish: 50g, deep-fried and crushed Crispy shallots in a dipping bowl Lee Kum Kee Oriental Sesame Dressing

Inspired by the Wind Sand Chicken Dish at Tung Po in Hong Kong, Ching makes her version. Perfect for a Sunday Roast Dinner or entertaining family and friends.

Roast Chilli-Garlic Honey Chicken

Serves : 4 - 6
Preparation time 5 Minutes
Cooking time 1 Hours 35 Minutes

per serving

Cals

480.00

Protein (g)

32.80

Carbs (g)

26.70

Sugars (g)

22.70

Fat (g)

27.30

Sat Fat (g)

8.20

Fibre (g)

1.30

Sodium (mg)

1338.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

Inspired by the Wind Sand Chicken Dish at Tung Po in Hong Kong, Ching makes her version. Perfect for a Sunday Roast Dinner or entertaining family and friends.

For the chicken

Organic whole chicken - 1.5kg, giblets and innards removed
Sea salt flakes - 8 grinds
Ground white pepper - 1 teaspoon
White onion - 1 whole, large-sized, peeled and quartered
Lee Kum Kee Garlic Chilli Sauce - 5 tablespoons
Honey - 120g, golden and runny

For the garnish

Crispy shallots - 50g, deep-fried and crushed
Lee Kum Kee Oriental Sesame Dressing - in a dipping bowl

Steps

Preheat the oven to 180 degrees.
Place the chicken breast side up on a roasting tray. Season with salt and ground white pepper. Stuff the chicken with the white onion pieces. Spoon over Lee Kum Kee Chilli Garlic Sauce all over the chicken. (Remember to flip the chicken over to cover the other side with the sauce and seasoning ingredients too).
Place the chicken in the oven and roast for 35-40 minutes, then turn the chicken over and roast for another 35-40 minutes. Remove the chicken from the oven, pour runny clear honey all over and roast for another 15 minutes until golden. To test if the chicken is cooked, use a meat thermometer and pierce through the thigh and the body of the bird (where the meat is thickest), check the temperature is above 78 degrees and the juices of the meat run clear.
Remove the chicken from the oven. Rest for 5 minutes.
Serve the chicken with crushed deep fried crispy shallot onions and Lee Kum Kee Oriental Sesame Dressing. Serve with your favourite accompaniments – vegetables and rice.

share this recipe

For the chicken

Organic whole chicken - 1.5kg, giblets and innards removed
Sea salt flakes - 8 grinds
Ground white pepper - 1 teaspoon
White onion - 1 whole, large-sized, peeled and quartered
Lee Kum Kee Garlic Chilli Sauce - 5 tablespoons
Honey - 120g, golden and runny

For the garnish

Crispy shallots - 50g, deep-fried and crushed
Lee Kum Kee Oriental Sesame Dressing - in a dipping bowl