Sometimes, a craving hits for a meal that feels like a trip to your favorite Chinese restaurant. This Roasted Chicken with Char Siu Sauce & Yangzhou Fried Rice is the perfect answer. It’s a harmonious and delicious meal that combines tender, juicy chicken with a sticky, sweet, and savory glaze, all served alongside a perfectly smoky, classic fried rice. It’s a meal that’s packed with flavor, and while it might look impressive, it’s surprisingly easy to make right in your own kitchen.
Why I Love This Recipe
What I love most about this meal is the incredible depth of flavor that comes from the homemade glaze. The combination of Char Siu sauce, honey, and soy sauce creates a sticky, sweet, and savory coating on the chicken that is simply irresistible. The chicken quarters roast beautifully in the oven, getting a crispy skin and a tender, juicy interior. But the meal isn’t complete without the Yangzhou fried rice. Using day-old rice is the key to getting that perfect, non-mushy texture, and the addition of shrimp, eggs, and crisp vegetables makes it a complete side dish. It’s a meal that feels both comforting and elevated, and it’s guaranteed to be a hit with everyone who tries it.
Ingredients
(Serves 2)
For the Roasted Chicken Quarter Leg:
- 2 chicken leg quarters (thigh + drumstick)
- 3 tablespoons Char Siu sauce (or BBQ sauce)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- Salt and black pepper to taste
For the Yangzhou Fried Rice:
- 2 cups cold cooked jasmine rice (day-old works best)
- 100g small shrimp, peeled and deveined
- 2 large eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup peas
- 2 tablespoons chopped scallions
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- White pepper to taste
Swaps and Notes
- Chicken: Chicken leg quarters are great for this recipe because they are juicy and flavorful. You can also use bone-in chicken thighs.
- Char Siu Sauce: Char Siu sauce is a traditional Chinese BBQ sauce that is sweet and savory. You can find it in the international food aisle of most grocery stores. If you can’t find it, a good quality BBQ sauce would work in a pinch.
- Rice: Day-old, refrigerated jasmine rice is crucial for fried rice that isn’t mushy. The cold, dry grains separate easily and get that signature texture.
- Protein: Feel free to use other proteins in the fried rice, like diced ham, chicken, or tofu.
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, mix together the Char Siu sauce, honey, soy sauce, ginger, garlic, and sesame oil. Place the chicken leg quarters in the bowl and toss to coat them evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
- Roast the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken on a wire rack over a baking tray. This allows the hot air to circulate and helps the skin get crispy.
- Bake and Glaze: Roast the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Halfway through the cooking time, baste the chicken with any leftover marinade. For a beautiful, sticky glaze, broil the chicken for 2-3 minutes at the end, watching it carefully so it doesn’t burn.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes before serving. This is crucial for a juicy, tender result.
- Make the Fried Rice: While the chicken is roasting, make the fried rice. Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat. Cook the small shrimp until they are pink, then remove them and set them aside.
- Scramble Eggs: In the same wok, add the beaten eggs and scramble them, breaking them into small pieces. Remove the eggs and set them aside with the shrimp.
- Stir-Fry the Rice: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the diced carrots and peas for about a minute. Add the cold jasmine rice and break up any clumps with your spatula. Toss everything together for 3-4 minutes to heat the rice through.
- Combine Ingredients: Return the shrimp and scrambled eggs to the wok. Add the soy sauce, oyster sauce, sugar, and white pepper. Toss everything together to coat it evenly.
- Serve: Stir-fry for another 2-3 minutes on high heat until the rice is smoky and hot. Serve the fried rice alongside the roasted chicken, garnished with toasted sesame seeds and chopped scallions.
Tips for Success
- Day-Old Rice is Key: Using day-old, cold rice is the secret to getting fried rice that’s not mushy.
- Marinate for Flavor: The longer you marinate the chicken, the more flavorful it will be.
- High Heat for Fried Rice: Make sure your wok or pan is hot when you make the fried rice. This gives you that signature smoky “wok hei” flavor.
Serving Suggestions and Pairings
This meal is a complete plate on its own, but you could serve it with a side of steamed bok choy or a simple cucumber salad to add a fresh element. For a beverage, a cold beer or a glass of chilled iced tea would be a great complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 750 kcal
- Protein: Approx. 50g
- Fat: Approx. 35g
- Carbohydrates: Approx. 60g
Storage and Leftover Tips
Leftovers of this meal store well. You can place the chicken and fried rice in separate airtight containers and store them in the refrigerator for up to 3 days. To reheat, warm the fried rice in a pan on the stove with a little oil, and reheat the chicken in a separate pan or in the microwave.
More Recipes You Will Love
If you love a good, comforting chicken or rice dish, you’ll love these other recipes from my kitchen:
- For a similar one-pan wonder, this Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- If you’re feeding a crowd, these Chicken Enchiladas are always a great option.
- For a no-mayo option, my Light and Tangy Chicken Salad is a refreshing choice.
- And for a simple and delicious appetizer, my Easy Cheese-Stuffed Chicken Wontons are a guaranteed hit.
Final Thoughts
This Roasted Chicken with Char Siu Glaze & Yangzhou Fried Rice is a delicious and satisfying meal that is perfect for a special occasion or a simple weeknight dinner. It’s a fantastic way to bring the flavors of a restaurant home.
I hope you give this recipe a try and fall in love with it as much as I have! Let me know in the comments below what you thought! Happy cooking!
