Chinese Roast Chicken

Chinese Roast Chicken

Serves: 4

Ingredients

1 Chicken (1.5–2 kg)

• 4 cloves garlic, lightly pounded

• 2 cm piece ginger, peeled and sliced

Skin Coating:

• 1 tbsp oil

• ¼ tsp sesame oil

• 1 tsp honey

Marinade:

• 3 tbsp soy sauce

• 1½ tbsp honey

• ½ tsp Chinese five-spice powder

• ½ tsp Chinese rose wine (or Shaoxing wine)

• ½ tsp sesame oil

• ¼ tsp salt

• 3 dashes white pepper

Method

1. Prepare chicken: Clean the chicken with water and pat dry inside and out. Truss the chicken.

2. Marinate: Mix all marinade ingredients in a bowl and rub generously over the chicken skin and cavity. Insert garlic and ginger into the cavity, then place the chicken in a Ziploc bag. Pour remaining marinade over and marinate overnight, turning occasionally.

3. Air dry: Remove from the bag, discard garlic and ginger, and air-dry chicken for about 30 minutes at room temperature (or use a fan) until the skin is no longer wet.

4. Roast: Preheat oven to 210°C. Place chicken on a roasting pan (lower rack) and roast for about 45 minutes. If browning too soon, cover with foil.

5. Flip: Turn the chicken over and roast the underside for 15 minutes.

6. Coat: Remove chicken, brush with the skin coating mixture, and continue roasting 5–10 minutes on each side until golden-brown.

7. Serve: Let cool, chop, and serve immediately. Drizzle with the pan juices and enjoy with steamed rice.

Takeaway:

This Chinese Roast Chicken delivers classic festive flavours with a perfect balance of sweetness, spice, and aroma. The honey-sesame glaze creates a glossy, crisp skin while keeping the meat juicy and tender — a show-stopping centrepiece for any celebration or weekend family dinner.