After posting the stove-top version of this classic Soy Sauce Fried Chicken a while back, there were many requests via Instagram for a more healthier version. While there’s no replacing what hot oil can do to chicken (when to comes to taste), the oven version is very close to perfection as well. The simplicity of this Chinese influenced dish makes it even more attractive to rookies and pros alike, in the kitchen.
You’ll Need…
1 whole chicken (3-4 lbs)
2 tablespoon Mushroom Soy Sauce
1 1/2 tablespoon Chinese Cooking Wine
3/4 tablespoon Chinese 5 Spice Powder
1 teaspoon grated ginger
I used a whole chicken which I cut in half and trimmed off he excess fat, but kept the skin.. you want that! Feel free to use chicken legs, wings or any part of the chicken you enjoy.
- watch the video to see how I parted the chicken.
For the marinade, it’s very simple. Basically all you do is put all the ingredients mentioned, in a bowl and stir well. Yes, the mushroom soy sauce makes a HUGE difference in the overall taste.
Rub this marinade all over the chicken and allow it to marinate for at least 4 hours in the fridge.. overnight may give you best results.
Remove from the fridge about 30 minutes before you go into the oven so the chicken comes back up o room temperature.
Set your oven to 425 to preheat. Now place the seasoned chicken on a wire rack over a baking sheet. TIP! Spray some cooking spray on the wire rack to prevent any sticking. Also, line the baking sheet with foil to make clean up easier later. Onto the middle rack of the oven.
55-60 minutes later and you’re done. However, this depends on how large your chicken was. Cook longer if you have a massive bird.. also you’re looking for that deep rich color and a somewhat crispy skin. Turn on the broil setting for a couple minutes if you want the chicken darker (providing it’s fully cooked).
Allow it to cool, then chop into serving sized pieces.. ENJOY! An excellent side dish for fried rice or stirfried vegetables and leftovers makes for excellent sandwiches. I’ve seen many bar (rum shop) patrons in Trinidad and Tobago snack on juicy pieces of this chicken, served with fiery pepper-sauce on the side as they enjoyed their adult beverages of choice.
Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/
