Why not add an Asian twist to your family Christmas feast!
For the Orange Hoisin Sauce
- ¼ cup Lee Kum Kee Hoisin sauce
- ¼ cup Lee Kum Kee Oyster sauce
- 1 tbsp soft brown sugar
- 1 tsp grated fresh ginger
- 1 tsp grated garlic
- ¼ cup orange juice
- 2–3 oranges halved
- 1 packet United Food Co Bao Buns
- ½ cucumber sliced
- 5 spring onions sliced
- A handful Superb Herb fresh vegetable coriander
- ½ red onion sliced
- ½ fresh red chilli sliced
- Preheat the oven to 200°C.
- Prepare Hoisin glaze by stirring together all ingredients. Divide into two bowls and set aside. Use half for marinade and basting, and the other half for serving.
- Pat the chicken dry with a paper Towel. Season chicken inside and out with 1 tsp of salt and ½ tsp pepper. Place one orange half into the chicken cavity. Twist wing tips under the chicken and tie.
- Place the chicken and orange halves on a roasting tray. Brush the glaze on the chicken and the orange halves.
- Roast chicken for 20 minutes, or the chicken turns golden colour. Remove from the oven and brush with more Hoisin glaze.
- Reduce oven temperature to 180°C. Cover the tray loosely with foil and return it to the oven. Cook for a further 50–60 minutes, brushing more glaze about halfway through. Remove foil (and set foil aside for now), brush with remaining glaze and roast uncovered for an additional 10 minutes, or until the chicken is cooked and juices run clear. Leave to rest for 10 minutes before serving.
- Heat the bao buns according to pack directions.
- To serve: Slice the chicken into strips, then fill bao buns with cucumber, red onion and spring onion. Garnish with chilli and coriander. Serve with the reserved orange Hoisin glaze. Squeeze over some of the roasted orange juice for extra deliciousness.
Tried this recipe?Let us know how it was!
Asian flavours are usually associated to roast duck, not chicken but trust us when we say it works! And when you’re convinced and want more, try this other Asian roast chicken recipe.