Wednesday, 28 September 2011

Chinese Chicken Bake

I love chicken baked like this, simple and yummy! This recipe is inspired by my mama (as is most of the time) She had quite a few awesome preparations for 'chicken bake' (will show you more preparations in later posts) of which this was an all time favourite. This bake was one of the first dishes I made for Reju after our marriage and he loved it each time I made it. It can be eaten with nice fresh bread or even as a meal on its own.

This dish is by far one of the easiest dishes I have made, a real life saver when you are absolutely lazy to cook and stay long hours in the kitchen. And yesterday was one of those days and thus decided to give it a whirl myself. Not disappointed at all, and will definitely keep making it often.


Chicken - 10 to 12 pieces (approx)
Big onions – 2 (big; finely sliced)
Potatoes – 2 (parboiled; cut into medium sized cubes) (refer notes)
Assorted veggies - 2 cups (parboiled; cut into small cubes) (refer notes)
Freshly crushed garlic - 4 to 5 cloves
Pepper - 1/2 to 3/4 tsp (adjust as per spice tolerance)
Salt - to taste
Cornflour - 1 tsp

For Marinade

Ginger & Garlic paste - 1 ½ tsp
Pepper - 2 to 3 tsp (adjust as per spice tolerance)
Salt - to taste
Chilli garlic sauce - 1 tbsp
Tomato sauce - 1 tbsp
Green chilli sauce – 1 tbsp
Soy sauce – 1tbsp (I have used dark soy, you can use light soy too)


Make gashes in the chicken and marinate it with the ingredients listed under “For Marinade” and let it rest for 3 to 4 few hours in the refrigerator. (overnight marination is the best)

Parboil the assorted veggies and keep aside. Heat oil in a wok and sauté the sliced big onions along with a pinch of sugar (Sugar is added for caramelization which adds to the lovely rich colour and delicious flavour) till it turns golden brown. Once done, keep aside. Sauté cubed potatoes and assorted veggies in a little butter with a dash of pepper, salt and crushed garlic and keep aside.

Then take a baking dish, grease it with butter and arrange the chicken pieces on it. Add small blops of butter on the chicken pieces here and there. Cover the dish with aluminium foil. Preheat the oven at 100°C for 15 minutes. Then place the chicken in the oven at 250°C for 10 to 12 minutes and then leave it at 180°C for half an hour. At the end of half an hour, take out the chicken pieces and flip them over. Take the gravy/juices from baking dish and keep aside. Remove the aluminium foil and place it back in the oven for 15 to 20 minutes at the same temperature. (or till chicken is cooked till crisp) Once done, take out from the oven and place on serving dish. (If the baking dish is a 'Bake & Serve' dish, leave the chicken pieces in the same dish)

Preparation of Sauce

Mix the cornflour with the gravy and keep aside. Now heat oil in a wok and add the gravy into it. Add the browned onions and mix well. Keep stirring till the gravy thickens, switch off the flame and pour this sauce over the baked chicken.

Serve with assorted veggies and fresh bread or as a whole meal.


1. Veggies I used were red, yellow and green bell peppers, potatoes, carrots and baby corn. You can also use brocolli or other veggies of your choice. Do not parboil the bell peppers.

2. You can replace the regular potatoes with baby potatoes. You can also make a mashed potato to go with this.

3. You will see that the top of the chicken looks blackish, don't worry it’s not burnt, its just the soy sauce’s rich colour.

Source: Mama

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