Tavio's Chinese Chicken
Chinese chicken recipe. I have found that the boys like this served with a side of ramen noodles (cook as per package directions, then drain off the soup base and toss with a tiny bit of olive oil and garlic powder) and side veggies. Plain rice also goes very well with this.
Chinese chicken recipe. I have found that the boys like this served with a side of ramen noodles (cook as per package directions, then drain off the soup base and toss with a tiny bit of olive oil and garlic powder) and side veggies. Plain rice also goes very well with this.
- Carbohydrate 162.126081913645 g
- Cholesterol 213.89 mg
- Fat 48.5484687557944 g
- Fiber 16.3800002752368 g
- Protein 262.865000608988 g
- Saturated Fat 13.5053400006374 g
- Serving Size 1 1 Serving (2430g)
- Sodium 135789.065655586 mg
- Sugar 145.746081638408 g
- Trans Fat 4.36496875162241 g
- Calories 2036 calories
Step-by-step
- Pre-heat oven to 375F degrees.
- Chop the garlic in the food processor. Add the soy sauce, corn syrup, sugar and water to the garlic and pulse a couple of times to mix.
- Put chicken into roasting pan, breast side down (the breast turns out very tender if you do this). Pour the mixture over the chicken and in the cavity. Cover roasting pan with lid and bake (I find that 1 hour 45 minutes roasting is enough for a regular sized chicken ), basting every 20 minutes or so. You should find that the sauce thickens while the chicken cooks.
- If your family likes sauce, I suggest doubling the sauce ingredients.
Placing a roasting chicken breast-side down inside a covered pan fundamentally alters how heat and moisture interact with the leanest meat on the bird. Poultry breasts contain very little intramuscular fat compared to thighs, meaning they dry out rapidly when exposed to dry oven heat. Roasting at 375 degrees Fahrenheit with the breast submerged in the lower quadrant of the pan shields the delicate white meat from direct thermal radiation while allowing rendered fat from the back and skin to drip down continuously. The sauce, composed of soy sauce, white sugar, water, minced garlic, and corn syrup, acts as a braising liquid during the initial covered phase. Sugars caramelize rapidly above 320 degrees Fahrenheit, so keeping the lid on for the majority of the cooking time prevents the high sugar content from burning before the interior reaches a safe temperature. After roughly one hour and forty-five minutes of total roasting, removing the lid allows excess moisture to evaporate and concentrates the remaining soy and corn syrup mixture into a glossy glaze. Basting every twenty minutes redistributes the thickening sugars over the skin, encouraging Maillard reactions between the amino acids in the soy and the surface proteins of the chicken. Garlic cloves pulverized in a food processor release allicin quickly, dispersing sulfur compounds evenly throughout the liquid rather than leaving distinct pieces that might scorch on the pan bottom. Double the liquid components if extra dipping sauce is required for serving alongside plain rice or prepared noodles.
