Crispy Roasted Chicken
Crispy Roasted Chicken
Ingredients
- 1 whole chicken, approximately 1.5-2 kg
- 50 g ginger, sliced
- 1 bunch scallions, cut into 5 cm pieces
- 2 tablespoons vegetable oil, for brushing
For the Marinade
- 60 ml soy sauce
- 30 ml Shaoxing wine
- 1 tablespoon honey
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
Instructions
- 1
In a small bowl, whisk together all ingredients for the marinade: soy sauce, Shaoxing wine, honey, five-spice powder, and white pepper. Set aside.
⏱️ 2 min
- 2
Thoroughly prick the skin of the whole chicken multiple times using a fork or a needle tool. Pay extra attention to thicker skin areas like the thighs and breast.
⏱️ 5 min
- 3
Use paper towels to pat the chicken dry completely, both inside and out. Ensure there is no excess moisture on the skin.
⏱️ 3 min
- 4
Place the sliced ginger and cut scallions inside the chicken cavity.
⏱️ 1 min
- 5
Pour the prepared marinade over the chicken, ensuring to rub it thoroughly all over the skin. Make sure to get into all crevices. You can place the chicken in a large bowl or a resealable bag for this step.
⏱️ 4 min
- 6
Hang the marinated chicken in a cool, well-ventilated area to air dry for 2 hours. This step is crucial for achieving crispy skin. If hanging is not possible, place it on a wire rack set over a baking sheet in the refrigerator, uncovered.
⏱️ 120 min
- 7
Preheat the oven to 180°C. Place the air-dried chicken on a roasting rack set in a roasting pan. Roast for 45 minutes.
⏱️ 45 min•🌡️ 180
- 8
Remove the chicken from the oven. Carefully brush the chicken skin generously with vegetable oil. Increase the oven temperature to 200°C.
⏱️ 5 min
- 9
Return the chicken to the oven and roast for another 15 minutes, or until the skin is golden brown and crackling crispy, and the internal temperature of the thickest part of the thigh reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200
- 10
Remove the roasted chicken from the oven. Let it rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring a tender and moist result. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Roasted Chicken
- 1 whole chicken, approximately 1.5-2 kg
- 50 g ginger, sliced
- 1 bunch scallions, cut into 5 cm pieces
- 2 tablespoons vegetable oil, for brushing
For the Marinade
- 60 ml soy sauce
- 30 ml Shaoxing wine
- 1 tablespoon honey
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
Instructions
- 1
In a small bowl, whisk together all ingredients for the marinade: soy sauce, Shaoxing wine, honey, five-spice powder, and white pepper. Set aside.
⏱️ 2 min - 2
Thoroughly prick the skin of the whole chicken multiple times using a fork or a needle tool. Pay extra attention to thicker skin areas like the thighs and breast.
⏱️ 5 min - 3
Use paper towels to pat the chicken dry completely, both inside and out. Ensure there is no excess moisture on the skin.
⏱️ 3 min - 4
Place the sliced ginger and cut scallions inside the chicken cavity.
⏱️ 1 min - 5
Pour the prepared marinade over the chicken, ensuring to rub it thoroughly all over the skin. Make sure to get into all crevices. You can place the chicken in a large bowl or a resealable bag for this step.
⏱️ 4 min - 6
Hang the marinated chicken in a cool, well-ventilated area to air dry for 2 hours. This step is crucial for achieving crispy skin. If hanging is not possible, place it on a wire rack set over a baking sheet in the refrigerator, uncovered.
⏱️ 120 min - 7
Preheat the oven to 180°C. Place the air-dried chicken on a roasting rack set in a roasting pan. Roast for 45 minutes.
⏱️ 45 min•🌡️ 180 - 8
Remove the chicken from the oven. Carefully brush the chicken skin generously with vegetable oil. Increase the oven temperature to 200°C.
⏱️ 5 min - 9
Return the chicken to the oven and roast for another 15 minutes, or until the skin is golden brown and crackling crispy, and the internal temperature of the thickest part of the thigh reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200 - 10
Remove the roasted chicken from the oven. Let it rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring a tender and moist result. Serve hot.
⏱️ 10 min