Asian Inspired Whole Chicken

Asian Inspired Whole Chicken


February 18, 2015

  • Prep: 5 mins
  • Cook: 6 hrs
  • Yields: 4-6


1 x 2.5kg chicken

1/2 cup soy sauce

1/4 cup packed brown sugar

5 cloves garlic minced

3 tbsp fine diced fresh gingerroot

2 tsp sesame oil

1 tsp cracked black pepper


1Place chicken in slow cooker - breast down

2Combine all other ingredients and pour over chicken

3Cook on low for 6hrs (less for smaller chicken)

4Baste/spoon sauces over chicken as often as you can (hrly if possible) to achieve a rich final colour.

5Serve with vegetables or salads.

Submitted by Paulene Chrisite


20 Reviews

Naomi Fraser

January 7, 2022

This was really good. At then end of the cooking time in the slow cooker, I put the chicken on a tray and grilled it to brown up and crisp the skin. I altered the ingredients to make it low carb, while still keeping to the general idea of the original recipe. I don’t eat soy or wheat as they’re bad for my thyroid. I used 1 1/2 TBN of fish sauce, 1 1/2 TBN coconut aminos, 1 1/2 TBN stevia, 1 tsp of sesame oil, sprinkle of Chinese 5 spice, dried chilli flakes & halved the ginger and just used jarred crushed ginger.

I didn’t change anything else. I had heaps of sauce.

Barb Faye Shelley

October 31, 2021

Did this overnight ready for today’s lunches. It fell apart beautifully and we made toasted sandwiches with spinach, tomato, cheese and onion and toasted them. The flavours are amazing, AND my house smelt amazing all night. Will definitely do this one again.


November 28, 2020

Great marinade which gives wonderful flavour. I cook a chicken each week for lunches and we get a dinner out of it to so I do lots of different marinades. This marinade keeps being requested and is a favourite. Love that all the ingredients are in my cupboard, no special trips for ingredients.

Nancy Murphy

August 22, 2020

Wow, so tasty and delicious!! This is the second time I have made this chicken and it is better second time around. The flavours are awesome. Made roast veggies and enjoyed every mouthful.

Frith Palenski

December 29, 2019

Rated 5 star!

Frith Palenski

December 29, 2019

Made this for the first time today and it was lovely. Followed the recipe exactly including 3 tbsp root ginger grated on the microplane and it was a lovely flavour. Used a cheap frozen chook from the supermarket (defrosted first!) which are usually a bit stringy, cooked for about 8 hours on low and it was tender but still able to slice the breasts not falling apart. I drizzled some of the juice over to moisten it and it looked lovely played up with black rice, steamed carrots and bok choy. And there’s enough left over I’ve stripped it off the carcass to make a salad with the rest of the bok choy for dinner tomorrow. Thanks for a lovely recipe!


July 5, 2019

This is awesome. I’ve made it a few times now and add a bunch of fresh coriander. The kids and hubby love it. I serve it with rice and a side salad, with an asian seasame dressing. Yummmo xo.


January 17, 2019

WOW! Thank you so much for this recipe as I can see myself cooking this on a fairly regular basis. It was super tasty and so easy!

Kirsty Jay

December 10, 2018

Made this last night. Absolutely beautiful ! So much flavour and so moist. Highly recommended πŸ˜‹

Natalie Edser

September 5, 2018

One of the easiest chickens meals to cook that was LOVED by the whole family. Miss 8 and Mr 5 asked for seconds and for me to make it every week. I think this will be on our weekly menu now πŸ™‚ Flavour was wonderful, basted a couple of times as per suggestions. I might even add a little more ginger next time as we all love it in our house. Thanks for another great recipe!


March 16, 2018

Made this tonight and it was delicious. I basted a few times throughout the day.
Lovely flavour, very tender and served with rice & salad

That’s incredible feedback thank you so much!

Kathy Behrendt

January 11, 2018

We loved every delicious mouthful of this & everyone I have shared the recipe with, loves it too. By far the best whole chook recipe I have come across.

I don’t find it very strong … I think the ginger is stronger in this dish
However if concerned that much you could always reduce their volume πŸ™‚

Heather MacGregor

May 27, 2017

Having survived a very finicky husband, plain food, vegies. not cooked, run passed he hot water etc 5 cloves of garlic! is that flavour very strong for that amount. . I can’t have anything tool spicy, would the garlic be very economical and keep repeating please. lol

julie beutel

August 10, 2016

Delicious. Reduced some of the sauce in a wok after cooking to serve with stir fried veges and rice. Also added a diced red chilli. Will definitely make again.


August 10, 2016

OOPS, I forgot to rate it!!!


August 10, 2016

I have substituted honey for the brown sugar, and that was very nice, too!!


March 14, 2016

A favourite in our family too. We add a generous squeeze of fresh lime for a bit of a twist.

Karen Stuckings

February 15, 2016

Made this tonight and was a big hit. Was worried the soy might be overpowering but wasn’t at all. Did baste several times during cooking and the colour and flavour was amazing

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