Chinese Style Chicken (Dupree)

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Servings: 4 servings Difficulty: Advanced
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Aromatic roasted chicken with a fragrant spice paste and savory pan jus served over vermicelli.
Chinese Style Chicken (Dupree recipe image
Chinese Style Chicken (Dupree recipe image
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Chinese Style Chicken (Dupree)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 66.3
Dietary:
V Vegan

Description

This Chinese-style roasted chicken is a fragrant and deeply satisfying main course that brings complex, home-style flavors to your dinner table. The star of the dish is a vibrant spice paste made from toasted coriander seeds, numbing Szechuan peppercorns, sesame seeds, and aromatic five-spice powder. This blend is rubbed generously over the chicken, creating a golden, flavorful crust as it roasts. Served alongside silky vermicelli noodles tossed in the rich, savory pan juices, this meal offers a perfect balance of textures and warm spices.

Ingredients

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Place coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, chopped green onions, garlic, and fresh ginger root into a food processor or blender.
  3. Pulse the mixture until the ingredients are coarsely chopped and combined into a thick paste.
  4. Add honey, rice wine vinegar, and soy sauce to the processor and blend briefly until the sauce is just combined with the spice paste.
  5. Rinse the chicken and pat it thoroughly dry with paper towels.
  6. Rub the spice paste generously all over the chicken, ensuring it is well-coated.
  7. Place the seasoned chicken in a roasting pan.
  8. Pour the chicken stock into the bottom of the roasting pan around the chicken.
  9. Roast the chicken in the preheated oven until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh registers 180°F, approximately 1 hour.
  10. While the chicken roasts, bring a large pot of salted water to a rolling boil.
  11. Add the vermicelli noodles to the boiling water and cook according to package directions until just al dente.
  12. Drain the noodles and transfer them to a warmed large serving bowl.
  13. Remove the roasted chicken from the oven and transfer it to a cutting board or platter to rest.
  14. Skim excess fat from the pan juices, then use a wooden spoon to scrape up any browned bits from the bottom and sides of the roasting pan.
  15. Pour the flavorful pan juices over the noodles in the serving bowl and toss well to coat.
  16. Carve the chicken and serve alongside the sauced vermicelli noodles.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 66.3kcal
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.4g2%
Cholesterol 1.0mg1%
Sodium 15.5mg1%
Total Carbohydrate 10.2g4%
Dietary Fiber 3.8g16%
Sugars 2.2g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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