Shandong Roast Chicken (Printable)
Juicy aromatic chicken with crispy skin, marinated in fragrant Chinese spices and served with savory dipping sauce.
# What You Need:
→ Chicken
01 - 1 whole chicken (approximately 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 fresh 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 the marinade penetrate. Place the chicken in a large bowl or resealable bag.
02 - Whisk together Shaoxing wine, light and dark soy sauce, sugar, salt, five-spice powder, ginger, garlic, and sesame oil until the sugar and salt dissolve.
03 - Rub the marinade thoroughly over the chicken, inside and out. Stuff the scallion pieces into the cavity. Marinate for at least 1 hour, preferably overnight in the refrigerator for optimal flavor.
04 - Preheat your oven to 400°F.
05 - 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.
06 - Combine honey, maltose (or corn syrup), and hot water in a small bowl, stirring until smooth.
07 - Brush the entire chicken with the basting liquid, ensuring even coverage.
08 - Roast for 50 minutes, basting every 15 minutes with the remaining liquid to build a glossy, caramelized coating.
09 - Increase the oven temperature to 425°F and roast for an additional 10-15 minutes until the skin is crispy and golden brown. Watch closely to prevent burning.
10 - Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
11 - While the chicken rests, combine soy sauce, black vinegar, sugar, sesame oil, sliced chili, and chopped scallion in a small bowl. Mix well.
12 - Carve the chicken into serving pieces and serve warm with the dipping sauce on the side.
# Expert Advice:
01 -
- The honey-maltose glaze creates that restaurant-quality lacquered skin thats impossible to achieve any other way
- Five-spice and ginger work their magic slowly, so every bite tastes like its been marinating for generations
02 -
- Pat the skin completely dry before marinating, or the steam will prevent proper crisping no matter how long you roast it
- The glaze can burn quickly in those final high-heat minutes, so set a timer and check at least every 3 minutes
03 -
- If you can find maltose at an Asian market, it creates the most authentic glossy finish, but corn syrup is a perfectly respectable substitute
- Tent the chicken loosely with foil if the skin is getting too dark before the meat is cooked through