Sticky Asian Roast Chicken

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.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine Chinese
Servings 6


To poach the chicken

  • 2 cups soy sauce use GF soy sauce if needed
  • 3 cloves garlic sliced
  • 6 slices fresh ginger
  • 2 whole star anise
  • L water

For the glaze

  • ½ cup Oyster sauce
  • 3 tbsp Airborne Manuka honey

To serve


  • 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°C. 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. Blush with more glaze every 10-15 minutes during the cooking.
  • While the chicken is in the oven, heat the rice according to the packet instructions and steam the Shanghai pak choy.
  • Garnish chicken with coriander and serve hot with rice and steamed pak choy.


We love to serve this gorgeous sweet & savoury chicken with a refreshingly crisp Giesen Sauvignon Blanc.
Keyword dairy free, gluten free
Tried this recipe?Let us know how it was!


  1. […] 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. […]

  2. Frith on 20/09/2023 at 6:10 pm

    5 stars
    Amazing ! so so good ?

  3. Katharine on 02/09/2023 at 2:56 pm

    Did you really mean two cups. It would be inedible

    • Rani on 12/09/2023 at 7:06 am

      Hi Katharine,

      Tried and tested, it is 2 cups 🙂 The recipe calls for a whole chicken (skin on) and it only simmers in the poaching liquid for 30mn.

  4. Chrissy on 29/04/2023 at 6:50 pm

    5 stars
    This is the best roast chicken I’ve ever made, I will make it time and time again, I served it. With an Asian coleslaw and fried rice.

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