Best Chinese Baked Chicken Recipes

BAKED CHINESE CHICKEN WINGS

Steps:

• Whisk together the soy sauce, lemon juice, onion powder, garlic powder, bay leaves, and orange juice in a large glass or ceramic bowl. Add the chicken wings and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to 2 days.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the chicken wings in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes, basting every 10 minutes. For crispier skin, drain the juices from the pan during the last 10 minutes of baking.

CHINESE BAKED CHICKEN

Steps:

• Marinate chicken with the soy sauce,sugar and wine for at least 30 minutes or overnight.
• Place chicken onto a baking pan, skin side up and bake in a preheated oven of 450F for 25 - 30 minutes or until cooked and skin is golden brown.
• Squeeze lemon juice over chicken and serve immediately.

ORANGE CHICKEN - CHINESE TAKEOUT STYLE, QUICK, EASY & BAKED, NOT FRIED.

Steps:

• Heat a cookie sheet in the oven at 425 degrees F. This speeds up the cooking time later.
• Cut the chicken into about 2-bite pieces and season them lightly with salt and pepper
• Sift together the flour, salt, pepper, powdered ginger and five spice powder.
• Whisk together the egg and water to make an egg wash.
• Dredge the chicken pieces into the flour dredge to coat them, then dip the pieces into the egg wash and back into the flour and spice dredge again.
• Working quickly, retrieve the cookie sheet from the oven and lightly brush the entire bottom with the oil. Add the coated chicken pieces to the pan but don't crowd them together. They should not be touching. Lightly drizzle a little more oil over the chicken pieces. A spray bottle works well for this too.
• Pop the chicken into the oven for 8 minutes. Take the pan out and turn the chicken pieces over before putting them back into the oven for another 7-8 minutes. Cut one open to see that they are fully cooked. This should be plenty of time at that temperature.
• Toss the cooked chicken pieces wight he sauce and serve over steamed rice or Chinese noodles.
• Garnish with toasted sesame seeds and chopped green onions if you like.
• In a small saucepan over medium heat, quickly sauté the garlic in the peanut oil for only a minute or so.
• Add all of the remaining ingredients to the pot, except the cornstarch and water.
• Bring the sauce to a slow simmer for 5 minutes.
• Stir the cornstarch into the water and immediately add it to the sauce stirring constantly. Simmer for only another minute, stirring constantly before serving.

BAKED CHINESE FIVE SPICE CHICKEN

Steps:

• Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
• Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
• Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
• Garnish with chopped parsley or cilantro and serve warm.
• Enjoy!

BAKED LEMON CHICKEN WITH CHINESE LEMON SAUCE

Steps:

• Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
• Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
• Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
• Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
• This meal is excellent with steamed broccoli.

CHINESE BAKED CHICKEN WINGS

Steps:

• Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge for a minimum of 2 hours, up to overnight. Flip the bag in between, for even marinating.
• Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
• Place wings on the baking rack, bottom side up. Brush a generous amount of honey on the bottom side of the chicken wings.
• Bake until the bottom side of the wings turns golden brown, 10 minutes. Flip the wings and brush honey on top. Bake for 10 minutes. Take out the baking tray and brush honey again. Cook for another 5 to 8 minutes, until the wings are cooked and the surface turns dark brown and crispy.
• Sprinkle with sesame seeds and let cool for 5 minutes, garnish with green onion and serve.

BAKED CHINESE CHICKEN AND RICE

Steps:

• Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
• Preheat oven to 350F (180C).
• Place Rice ingredients in a baking pan. Spread the rice out evenly.
• Remove chicken pieces from Marinade (reserving Marinade) and place on top - chicken will be partially submerged in the liquid.
• Cover with foil and bake for 20 minutes.
• Remove foil, baste chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 30 minutes until chicken is caramelised, liquid is absorbed and rice is fluffy. If you want more caramelisation on the chicken, flick the broiler on for a few minutes.
• Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.