Chinese Five Spice Chicken (五香烤鸡)

Name: Chinese Five Spice Chicken (五香烤鸡)
Prep time: 10 min
Cook time: 45 min
Yield: 6 serving
Ingredients: 1 chicken; 2 teaspoon salt; ¾ teaspoon five spice powder; ¼ teaspoon garlic powder; ¼ teaspoon ground white pepper; 1 teaspoon dark soy sauce; 1 teaspoon Shaoxing rice wine; 1 tablespoon honey; ½ teaspoon dark soy sauce

User Reviews

5

117 reviews

Excellent

Prep Time
10 mins
Cook Time
45 mins
Marinate
12 hrs
Servings
6
Calories
542 kcal
Course
Main Course
Cuisine
Chinese

Chinese Five Spice Chicken (五香烤鸡)

Iris Warren

Report

Chinese Five Spice Chicken is a whole spatchcocked chicken marinated overnight with salt, five spice powder, garlic powder, white pepper, dark soy sauce, and optional Shaoxing rice wine. Roasted until the skin is crisp and the meat juicy, the chicken holds a savory, aromatic flavor enhanced by the warm, fragrant spices.

Description

This recipe prepares a whole chicken by removing the backbone and flattening it for even roasting. The chicken is thoroughly seasoned inside and out with a blend of salt, five spice powder, garlic powder, white pepper, dark soy sauce, and optionally Shaoxing rice wine. This overnight marination allows the meat to deeply absorb the seasoning.

Once rested to room temperature, the chicken is roasted until the skin turns golden and crisp while the meat stays moist and tender inside. The five spice powder contributes a complex aromatic flavor that balances sweet, bitter, and savory notes, characteristic of Chinese roast chicken.

Serving the chicken sliced reveals a well-seasoned interior and crispy skin. It works well as a main dish accompanied by steamed rice or vegetables and brings a distinct Asian flavor to the table.

Cooking times may differ with oven models and chicken size. Checking doneness can be done using a meat thermometer or by ensuring clear juices run when pierced in the thickest part of the thigh. Proper resting before roasting and temperature management are key to achieving optimal texture.

Share:

I Made This!

11 people made this

Print

230 people printed this

Save this

56 people saved this

Ingredients

Servings

1 chicken about 1.8kg/4 lbs, free range

For seasoning

2 teaspoon salt
¾ teaspoon five spice powder
¼ teaspoon garlic powder or garlic granule
¼ teaspoon ground white pepper
1 teaspoon dark soy sauce
1 teaspoon Shaoxing rice wine optional

You also need

1 tablespoon honey
½ teaspoon dark soy sauce

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Spatchcock

Place the chicken over a large tray with the breasts down and the legs towards you. Find its backbone in the middle. Use kitchen scissors/shears to cut along both sides of the backbone, separating it from the ribs (see images for reference in the post above).
Flip over the chicken so that the breasts are facing up. Use the palm of your hand to firmly push the middle of the chicken until it’s completely flattened.

Season

Pat dry the whole chicken with kitchen paper to remove any moisture.
Mix salt, five spice powder, garlic powder and white pepper in a bowl. Rub half of the mixture over the cavity side.
Flip over the chicken. Mix dark soy sauce and Shaoxing rice wine. Rub it over the skin side. Then spread the rest of the dry mix. Massage to evenly distribute.
Leave to rest uncovered in the fridge overnight (12-24 hours).

Roast

One hour before cooking, take the chicken out of the fridge and allow it to come back to room temperature.
Preheat a fan-assisted oven at 390F°/200C°, or 425F°/220C° if using a conventional oven.
Use a roasting tray with a wire rack that fits inside. Fill the tray with some water (lower than the rack) and put the chicken on the rack (skin facing up). Place the tray in the middle of the oven. Leave to cook for 15 minutes.
Turn the oven down to 320F°/160C° (or 350F°/180C° if using a conventional oven). Continue cooking for a further 20 minutes. If your chicken is a little bigger or smaller, increase or reduce the time by 5 minutes or so (Check the water level in the tray and top up if necessary).
Take out the chicken. Mix honey and soy sauce then brush a thin layer over the skin. Put back into the oven. Cook for another 5 minutes.
Turn the heat back up to 390F°/200C° (or 425F°/220C° for a conventional oven). Take out the chicken and brush a second time. Roast for 5 more minutes to finish.

Rest

Check the doneness (see footnote to learn how). Then take the chicken out and leave to rest for 10 minutes before carving into small pieces to serve.

Notes

Cooking time varies; use a thermometer to check internal temperature reaches at least 165°F (75°C).
Clear juices from the thickest part of the chicken indicate doneness if no thermometer is available.
Rest chicken overnight uncovered in the fridge to enhance flavor absorption and skin texture.
Flattening the chicken ensures even cooking and a crisp skin all over.