Whole Chicken Recipe with Oyster Sauce Glaze
If you're looking for a whole chicken recipe for your Chinese New Year dinner, this version with an oyster sauce glaze is calling your name.
Whole chicken is one of the key dishes for Chinese New Year, as it represents unity and prosperity for families as everyone gets together to celebrate. This version adds a punch of umami with a glaze made from Lee Kum Kee Panda Oyster Sauce, and is sure to be a Lunar New Year centerpiece to remember!
What You Will Need
Ingredients
- 1 (3-4 lb) whole chicken
- ½ tsp. ground ginger
- 1 tsp. garlic powder
- 1 tsp. Kosher salt
- 3 Tbsp. neutral oil
- 3 stalks scallions, chopped
Seasoning
- 3 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 400º Fahrenheit.
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Spatchcock the chicken by using a strong pair of kitchen shears to cut out the spine. Cut alongside the left side of the spine, then the right side, then remove it fully. Turn the chicken over and press the breasts down firmly to flatten it. Rotate and tuck the wing tips under the breasts to prevent burning.
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Combine the ground ginger, garlic powder, and salt in a small bowl. Drizzle the oil over the chicken, then season with the spice mixture and place on an oiled baking sheet.
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Bake the chicken for 30 minutes. Remove carefully and brush with Lee Kum Kee Panda Brand Oyster Sauce. Place back in the oven and cook for 15 more minutes, or until the internal temperature of the thickest part reads 160˚ Fahrenheit.
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Turn on the broiler. Brush the chicken with another layer of Lee Kum Kee Panda Brand Oyster Sauce and any pan drippings. Broil for 3-4 minutes, until crispy. Garnish with scallions and serve!
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