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Make the most of your roast

Sticky Soy Marinated Split Chicken

A crowd-pleasing favourite, the sticky soy marinated split chicken will bring everyone together.

7SERVES
10MIN PREP
+40minsMIN COOK
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Sticky Soy Marinated Chicken

INGREDIENTS

  • 1 Family Roast Split Chicken
  • ½ cup kecap manis
  • ½ cup light soy
  • 2 Tbsp apple cider vinegar
  • ⅓ cup Chinese cooking wine
  • ⅓ cup brown sugar
  • 1 Tbsp grated ginger
  • 4 garlic cloves, minced
  • 2 Tbsp sesame oil
COPY TO CLIPBOARD

METHOD

  1. Whisk all ingredients except for the chicken in a jug.
  2. Place chicken in a large snap lock bag. Reserve ½ of the marinade and set aside and refrigerate.
  3. Pour the remaining marinade over the chicken. Remove as much air from the bag as possible.
  4. Gently massage marinade all over the chicken. Place in fridge for at least 30 minutes or preferable overnight.
  5. Preheat oven to 180° Remove chicken from the bag and place chicken, skin side down on to a lined baking tray and bake in the oven for 20 minutes.
  6. Meanwhile, pour reserved marinade into a small saucepan. Heat on high to bring to a boil, then reduce heat to a simmer to allow the sauce to thicken.
  7. Set aside to cool slightly, which will further thicken the sauce.
  8. After 20 minutes, increase the oven temperature to 200°C
  9. Turn the chicken over, skin side up and baste regularly for the remaining 15-20 minutes
  10. or until chicken internal temperature is 75°
  11. When the chicken is cooked, remove from the oven. Serve with your favourite side dish.
  • 1 Family Roast Split Chicken
  • ½ cup kecap manis
  • ½ cup light soy
  • 2 Tbsp apple cider vinegar
  • ⅓ cup Chinese cooking wine
  • ⅓ cup brown sugar
  • 1 Tbsp grated ginger
  • 4 garlic cloves, minced
  • 2 Tbsp sesame oil
COPY TO CLIPBOARD
  1. Whisk all ingredients except for the chicken in a jug.
  2. Place chicken in a large snap lock bag. Reserve ½ of the marinade and set aside and refrigerate.
  3. Pour the remaining marinade over the chicken. Remove as much air from the bag as possible.
  4. Gently massage marinade all over the chicken. Place in fridge for at least 30 minutes or preferable overnight.
  5. Preheat oven to 180° Remove chicken from the bag and place chicken, skin side down on to a lined baking tray and bake in the oven for 20 minutes.
  6. Meanwhile, pour reserved marinade into a small saucepan. Heat on high to bring to a boil, then reduce heat to a simmer to allow the sauce to thicken.
  7. Set aside to cool slightly, which will further thicken the sauce.
  8. After 20 minutes, increase the oven temperature to 200°C
  9. Turn the chicken over, skin side up and baste regularly for the remaining 15-20 minutes
  10. or until chicken internal temperature is 75°
  11. When the chicken is cooked, remove from the oven. Serve with your favourite side dish.

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