Sticky Asian Roast Chicken

Try this roast chicken with a delicious Asian twist!

The chicken is poached in soy sauce and spices then roasted with a sticky, sweet and savoury honey oyster sauce glaze. Serve with fragrant coriander rice and steamed greens.

Sticky Asian Roast Chicken

Sticky Asian Roast Chicken

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes


  • 1 free range whole chicken

To poach the chicken

  • 2 cups Lee Kum Kee Soy Sauce
  • 3 cloves garlic sliced
  • 6 slices fresh ginger
  • 2 whole star anise
  • 1 1/2 litres water


  • 1/2 cup Lee Kum Kee Oyster Sauce
  • 3 tbsp manuka honey

To Serve

  • 1 pack pak choy
  • 500 grams cooked white long grain rice
  • handful coriander, roughly chopped


  • In a large pot ( large enough to poach the whole chicken), mix soy sauce and water.  Add garlic, ginger and star anise then bring to boil.
  • Add the chicken, cover and simmer for 30 minutes. Stand chicken in liquid for 5 minutes. Remove chicken and put on a roasting tray. 
  • Preheat oven to 160 ⁰C. Mix honey and oyster sauce in a small bowl to make the glaze. 
  • Brush the chicken with the glazing evenly. Put in the oven and bake for 30-45 minutes until golden and cooked through. 
  • Brush with more glaze every 10-15 minutes during the cooking. 
  • While the chicken is in the oven, cook the rice according to the packet instructions and steam the pak choy. 
  • Garnish chicken with coriander and serve hot with rice and steamed pak choy. 

This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online 

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