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Hong Kong Chicken

Chicken.delights's picture
  Broiler fryer 1
  Water 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Seasoned salt 2 Teaspoon

Cut chicken into quarters; arrange in a single layer in a 13x9x2 inch baking dish.
Mix water, sherry, soy sauce, honey and seasoned salt in a small bowl; pour over chicken, turning to coat on all sides; cover.
Marinate chicken in refrigerator about 4 hours, or overnight.
About 2 hours before serving time, remove chicken from refrigerator; let stand at room temperature 30 minutes, then drain; reserve marinade.
Arrange chicken, skin side up, on rack in broiler pan, or in a shallow baking pan with a rack.
Brush generously with part of the marinade.
Bake in moderate oven (350°), basting with remaining marinade every 20 minutes, 1 1/2 hours, or until chicken is tender and deep golden brown.
Place on heated serving platter; serve with cooked frozen Chinese pea pods and sliced water chestnuts, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3529 Calories from Fat 2038

% Daily Value*

Total Fat 226 g347.6%

Saturated Fat 64.6 g323.2%

Trans Fat 0 g

Cholesterol 1124.9 mg375%

Sodium 8153.2 mg339.7%

Total Carbohydrates 73 g24.3%

Dietary Fiber 0.66 g2.6%

Sugars 62.7 g

Protein 283 g566.5%

Vitamin A 42% Vitamin C 40.6%

Calcium 18.2% Iron 83.6%

*Based on a 2000 Calorie diet

Hong Kong Chicken Recipe