Soy Sauce Roasted Chicken with Scallion Ginger Sauce
Soy Sauce Roasted Chicken with Scallion Ginger Sauce
Ingredients
For the Soy Sauce Roasted Chicken
- 3 1/2 pounds whole chicken, spatchcocked
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 4 scallions, chopped green parts
- 2 inches ginger, sliced
- 2 tablespoons garlic oil
For the Scallion Ginger Sauce
- 1 cup scallions, chopped
- 1/4 cup ginger, sliced
- 1/2 cup canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
Instructions
- 1
Spatchcock the whole chicken by removing the backbone and flattening it. Place the spatchcocked chicken in a large glass dish or a sturdy resealable bag.
⏱️ 10 min
- 2
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, honey, five-spice powder, and white pepper. Pour this marinade over the chicken.
⏱️ 5 min
- 3
Add the chopped scallions and sliced ginger to the dish with the chicken. Massage all the ingredients into the chicken, ensuring it is well-coated on all sides.
⏱️ 5 min
- 4
Cover the dish or seal the bag and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
- 5
After marinating, remove the chicken from the fridge. Preheat your oven to 375°F. Place a wire rack over a baking sheet.
⏱️ 5 min•🌡️ 375
- 6
Pat the chicken thoroughly dry with paper towels. This step is crucial for crispy skin. Place the chicken, skin-side up, on the prepared wire rack.
⏱️ 5 min - 7
Brush the garlic oil generously over the chicken skin. This will help achieve a beautiful golden-brown color.
⏱️ 2 min
- 8
Roast the chicken in the preheated oven at 375°F for 15 minutes.
⏱️ 15 min•🌡️ 375 - 9
After 15 minutes, lower the oven temperature to 350°F. Continue roasting for another 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be deeply golden brown and crispy.
⏱️ 60 min•🌡️ 350
- 10
While the chicken is roasting, prepare the Scallion Ginger Sauce. Add the chopped scallions, sliced ginger, canola oil, salt, and granulated sugar to a blender.
⏱️ 5 min
- 11
Blend the ingredients until a smooth, vibrant green sauce is formed. You may need to scrape down the sides of the blender a few times.
⏱️ 3 min
- 12
Transfer the blended sauce to a small saucepan. Heat the sauce over medium heat until it just begins to sizzle, about 2-3 minutes. Stir constantly to prevent burning. Remove from heat immediately once it sizzles.
⏱️ 3 min
- 13
Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min
- 14
While the chicken rests, carefully pour any pan drippings from the baking sheet into a small bowl, skimming off excess fat if desired.
⏱️ 2 min
- 15
Carve the roasted chicken into desired pieces. Arrange the carved chicken on a serving platter. Pour the reserved pan drippings over the chicken.
⏱️ 5 min
- 16
Serve the Soy Sauce Roasted Chicken immediately with the Scallion Ginger Sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Sauce Roasted Chicken with Scallion Ginger Sauce
For the Soy Sauce Roasted Chicken
- 3 1/2 pounds whole chicken, spatchcocked
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 4 scallions, chopped green parts
- 2 inches ginger, sliced
- 2 tablespoons garlic oil
For the Scallion Ginger Sauce
- 1 cup scallions, chopped
- 1/4 cup ginger, sliced
- 1/2 cup canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
Instructions
- 1
Spatchcock the whole chicken by removing the backbone and flattening it. Place the spatchcocked chicken in a large glass dish or a sturdy resealable bag.
⏱️ 10 min - 2
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, honey, five-spice powder, and white pepper. Pour this marinade over the chicken.
⏱️ 5 min - 3
Add the chopped scallions and sliced ginger to the dish with the chicken. Massage all the ingredients into the chicken, ensuring it is well-coated on all sides.
⏱️ 5 min - 4
Cover the dish or seal the bag and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
- 5
After marinating, remove the chicken from the fridge. Preheat your oven to 375°F. Place a wire rack over a baking sheet.
⏱️ 5 min•🌡️ 375 - 6
Pat the chicken thoroughly dry with paper towels. This step is crucial for crispy skin. Place the chicken, skin-side up, on the prepared wire rack.
⏱️ 5 min - 7
Brush the garlic oil generously over the chicken skin. This will help achieve a beautiful golden-brown color.
⏱️ 2 min - 8
Roast the chicken in the preheated oven at 375°F for 15 minutes.
⏱️ 15 min•🌡️ 375 - 9
After 15 minutes, lower the oven temperature to 350°F. Continue roasting for another 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be deeply golden brown and crispy.
⏱️ 60 min•🌡️ 350 - 10
While the chicken is roasting, prepare the Scallion Ginger Sauce. Add the chopped scallions, sliced ginger, canola oil, salt, and granulated sugar to a blender.
⏱️ 5 min - 11
Blend the ingredients until a smooth, vibrant green sauce is formed. You may need to scrape down the sides of the blender a few times.
⏱️ 3 min - 12
Transfer the blended sauce to a small saucepan. Heat the sauce over medium heat until it just begins to sizzle, about 2-3 minutes. Stir constantly to prevent burning. Remove from heat immediately once it sizzles.
⏱️ 3 min - 13
Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min - 14
While the chicken rests, carefully pour any pan drippings from the baking sheet into a small bowl, skimming off excess fat if desired.
⏱️ 2 min - 15
Carve the roasted chicken into desired pieces. Arrange the carved chicken on a serving platter. Pour the reserved pan drippings over the chicken.
⏱️ 5 min - 16
Serve the Soy Sauce Roasted Chicken immediately with the Scallion Ginger Sauce on the side.
⏱️ 1 min