Shandong Roast Chicken (Printable)
Juicy aromatic chicken with crispy golden skin, marinated in fragrant Chinese spices and served with savory dipping sauce.
# What You’ll Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 pounds), 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 Make It:
01 - Pierce the chicken skin all over with a fork to help the marinade penetrate. Place the chicken in a large bowl or resealable plastic bag.
02 - Whisk together all marinade ingredients in a separate bowl until the sugar dissolves. Rub the mixture thoroughly over the chicken, inside and out. Place the scallion pieces inside the cavity. Marinate for at least 1 hour, or overnight in the refrigerator for optimal flavor development.
03 - Preheat the oven to 400°F.
04 - Remove the chicken from the marinade and allow it to come to room temperature for even cooking. Position the chicken breast side up on a rack set over a roasting pan to catch drippings.
05 - Combine honey, maltose or corn syrup, and hot water in a small bowl, stirring until smooth. Brush this mixture evenly over the entire surface of the chicken.
06 - Roast the chicken for 50 minutes, basting every 15 minutes with the remaining basting liquid to build a glossy, flavorful coating.
07 - Increase the oven temperature to 425°F and continue roasting for 10-15 minutes to achieve crispy, golden-brown skin. Monitor closely to prevent burning.
08 - Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat for maximum tenderness.
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 accompanied by the dipping sauce.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the meat stays juicy and tender throughout
- The marinade works double duty, infusing flavor and creating that gorgeous glazed finish
- Your kitchen will smell like a Chinese restaurant without any fancy equipment
02 -
- Room temperature chicken roasts more evenly, so plan ahead and let it sit out for 30 minutes before cooking
- The honey basting liquid can burn quickly at high heat, so watch closely during the final crisping stage
03 -
- Save the chicken carcass and roasting pan juices to make an incredible base for egg drop soup the next day
- If you cannot find maltose, corn syrup works but honey alone can make the skin too dark too quickly