Baked Chinese Chicken
4 servings
180 minutes
Baked Chinese chicken is a magnificent dish embodying the traditional flavors of Chinese cuisine. The kefir-based marinade makes the meat tender, while the spicy mix of ginger, garlic, lime, honey, and soy sauce gives the chicken a rich flavor with a hint of sweet and sour. Baking at high temperatures ensures a crispy crust that hides juicy and aromatic chicken underneath. This dish not only decorates a family dinner but also makes an excellent choice for a festive table. Serving it with rice and fresh herbs adds freshness and balance to the taste. Chinese cuisine is renowned for its ability to combine contrasting flavors, and this recipe is a vivid example of mastery that unites sweetness, spiciness, and tenderness in one dish.
1
Marinate the chicken in kefir for 2 hours.
- Low-fat kefir: 1 l
2
Peel and grate 2.5 cm of fresh ginger root. Mince 2 cloves of garlic. Zest and juice 2 limes. Remove seeds and slice 1 hot red chili pepper. Finely chop 4 green onion stalks. Remove stems and thinly slice the leaves of 1 sprig of fresh cilantro.
- Fresh ginger root: 1 piece
- Garlic: 2 cloves
- Lime: 2 pieces
- Red chili pepper: 1 piece
- Green onions: 1 bunch
- Coriander leaves: 1 piece
3
Preheat the oven to 200 degrees.
4
Now mix ginger, garlic, lime zest and juice, honey, and soy sauce.
- Fresh ginger root: 1 piece
- Garlic: 2 cloves
- Lime: 2 pieces
- Liquid honey: 1 tablespoon
- Soy sauce: 2 tablespoons
5
Coat the chicken pieces with the mixture and place them on a baking tray.
- Chicken breast fillet: 4 pieces
6
Bake in the oven for 25−30 minutes until a crispy crust forms (the meat underneath should be fully cooked). During this time, turn the pieces of chicken twice for even and nice browning.
7
Sprinkle the cooked chicken with crushed chili, green onions, and cilantro. Serve with boiled rice.
- Red chili pepper: 1 piece
- Green onions: 1 bunch
- Coriander leaves: 1 piece
- Rice: 400 g