© 2018 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 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

  1. Serves : 4 - 6
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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
  • 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.
For the chicken
  • Organic whole chicken - 1.5kg, giblets and innards removed
  • Sea salt flakes - 8 grinds
  • Ground white pepper - 1 teaspoon
  • 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