Shandong Roast Chicken (Printable version)
Tender roasted chicken with crispy skin, infused with five-spice, ginger, and garlic. Served with tangy black vinegar dipping sauce.
# What you need:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs), cleaned and patted dry
→ Marinade
02 - 3 tablespoons Shaoxing wine or dry sherry
03 - 2 tablespoons light soy sauce
04 - 1 tablespoon dark soy sauce
05 - 1 tablespoon sugar
06 - 1 teaspoon salt
07 - 1 teaspoon five-spice powder
08 - 2 teaspoons grated ginger
09 - 2 cloves garlic, minced
10 - 2 scallions, cut into 2-inch pieces
11 - 1 tablespoon sesame oil
→ Basting Liquid
12 - 2 tablespoons honey
13 - 2 tablespoons maltose or corn syrup
14 - 1 tablespoon hot water
→ Dipping Sauce
15 - 2 tablespoons light soy sauce
16 - 1 tablespoon black vinegar
17 - 1 teaspoon sugar
18 - 1 teaspoon sesame oil
19 - 1 fresh chili, finely sliced (optional)
20 - 1 tablespoon finely chopped scallion
# How To:
01 - Pierce the chicken skin all over with a fork to help marinade penetrate. Place the chicken in a large bowl or resealable bag.
02 - Whisk together all marinade ingredients in a separate bowl. Rub the mixture thoroughly over the chicken, both inside and out. Stuff the scallion pieces into the cavity. Marinate for at least 1 hour, or refrigerate overnight for optimal flavor development.
03 - Preheat the oven to 400°F.
04 - Remove the chicken from the marinade and let it come to room temperature for 20 minutes. Place the chicken breast-side up on a rack set over a roasting pan.
05 - Combine honey, maltose or corn syrup, and hot water in a small bowl, stirring until well blended.
06 - Brush the chicken evenly with the basting liquid. Roast for 50 minutes, basting every 15 minutes with the remaining liquid.
07 - Increase oven temperature to 425°F and continue roasting for 10-15 minutes to achieve crispy, golden skin. Monitor closely to prevent burning.
08 - Remove from the oven and let the chicken rest for 10 minutes before carving to allow juices to redistribute.
09 - While the chicken rests, combine all dipping sauce ingredients in a small bowl and mix well.
10 - Carve the chicken into serving pieces and arrange on a platter. Serve alongside the dipping sauce.
# Expert Advice:
01 -
- The spice blend creates this incredible warmth that feels like a hug in every bite
- That honey-maltose glaze makes the skin shatteringly crispy unlike anything else
02 -
- Air-drying the marinated chicken uncovered in the fridge for several hours before roasting makes the skin noticeably crispier
- The honey glaze can burn quickly at high heat, so watch closely during those final minutes
03 -
- If your chicken is larger than 1.5 kg, increase roasting time accordingly and use a meat thermometer to ensure the thickest part reaches 74°C (165°F)
- Leftovers make incredible fried rice the next day, or just pull the meat for sandwiches with that dipping sauce as a spread