Shandong Roast Chicken (Printable)
Juicy Chinese roast chicken with crispy skin, fragrant five-spice marinade, and tangy dipping sauce.
# Ingredient List:
→ 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
# Steps:
01 - Make small pricks in the chicken skin with a fork. Place the chicken in a large bowl or resealable bag.
02 - Mix all marinade ingredients in a separate bowl. Rub the marinade all over the chicken, inside and out. Place scallions inside the cavity. Marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
03 - Preheat the oven to 400°F.
04 - Remove the chicken from the marinade and let it come to room temperature. Place the chicken, breast side up, on a rack set over a roasting pan.
05 - Mix honey, maltose or corn syrup, and hot water to make the basting liquid. Brush the chicken all over with the basting liquid.
06 - Roast the chicken for 50 minutes, basting every 15 minutes with the basting liquid.
07 - Increase the oven temperature to 425°F for the last 10-15 minutes to crisp the skin, watching carefully to avoid burning.
08 - Remove the chicken from the oven and let it rest for 10 minutes before carving.
09 - While the chicken rests, mix all dipping sauce ingredients in a small bowl.
10 - Carve the chicken and serve with the dipping sauce.
# Expert Advice:
01 -
- The honey maltose glaze creates restaurant quality glossy skin that shatters when you bite into it
- Five spice aromatics perfume the meat while keeping it incredibly juicy inside
02 -
- Pat the skin absolutely dry before roasting any moisture prevents that coveted crispiness
- The temperature jump at the end is what transforms the skin from glossy to crackling
03 -
- Air dry the marinated chicken uncovered in the fridge for a few hours before roasting for next level crispy skin
- Save the pan drippings to drizzle over the carved meat or add to fried rice the next day