Chinese Roast Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
494 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Roast Chicken
Description
Chinese Roast Chicken features a marinade rich in soy sauce, honey, five-spice powder, and a hint of rosé wine that deeply flavors the chicken overnight. The chicken is prepared by cleaning and trussing the legs before applying the marinade inside and out. After air drying to dry the skin, a honey and sesame oil mixture is brushed on to promote a crisp and shiny skin. Roasting at 375°F begins with the breast side up, then flipped to ensure even cooking and browning, covering with foil if the skin gets too dark. The garlic and ginger placed inside infuse the meat with subtle warm notes.
The result is a beautifully roasted whole chicken with a balance of sweet and savory flavors, complemented by crisp skin and moist interior. The technique of turning the chicken during roasting and carefully monitoring skin color ensures an evenly cooked bird. This roast chicken delivers nuanced flavor through its marinade, making it suitable as a centerpiece for dinner.
Before carving, letting the chicken rest helps juices redistribute to keep the meat tender. Save pan juices for additional seasoning or as a light sauce component. The recipe suggests using convection or roast oven settings to promote even cooking and crisp skin. It is important to verify that the internal meat temperature reaches 165°F for safe consumption. Dry skin before roasting is key to achieving the desired texture.
Ingredients
- 1 [about 2 1/2 - 3 lbs (1.1kg - 1.4kg)] chicken
- 4 cloves garlic lightly pounded
- 1- inch (2.5cm) ginger peeled and sliced
Marinade:
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon rosé wine or Shaoxing wine, Chinese
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 3 dashes white pepper
Skin Coating:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/4 teaspoon sesame oil
- 1 teaspoon honey
Instructions
- Clean the chicken with water and pat it dry inside and out. Truss the chicken (I only trussed the legs, not the entire body).
- Mix the marinade ingredients well in a small bowl. Rub it generously on the chicken’s skin and inside the cavity. Insert the garlic and ginger into the cavity, then transfer the chicken to a Ziploc bag and marinate overnight.
- Remove the chicken from the bag and discard the garlic and ginger. Let the chicken air dry for 30 minutes at room temperature, or until the skin is no longer wet. Use a fan if needed. Mix the skin coating ingredients and set aside. Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan and roast on the lower rack for about 45 minutes. Check after 30 minutes; if the skin is browning too fast, cover with aluminum foil.
- Remove the chicken from the oven and turn it onto its underside. Roast for 20 minutes. Take it out of the oven and brush the entire chicken with the skin coating mixture. Continue roasting the chicken for 20-25 minutes on each side, or until both sides are golden brown. Remove from the oven, let it cool, chop up, and serve immediately. Save the juice from the chicken to drizzle over steamed rice.
Notes
- Marinate the chicken overnight to deepen the flavor and improve tenderness.
- Ensure the chicken skin is dry before roasting to achieve crisp skin.
- Use an oven temperature of 375°F (190°C) and check that the internal temperature reaches 165°F (74°C) to ensure doneness.
- If skin browns too quickly, cover the chicken with foil to prevent burning.
- Roast on the lower oven rack and turn the chicken halfway through cooking for even browning.
- Let the chicken rest a few minutes before carving to retain juices.
- Save the roasting pan juices for use as a flavorful sauce or gravy base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 494kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 1034mg | 43% |
| Potassium | 417mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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