Shandong Roast Chicken (Printable Version)
Juicy aromatic chicken with crispy skin, marinated in traditional Chinese spices and served with savory dipping sauce.
# Ingredient List:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), cleaned and patted completely 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 granulated sugar
06 - 1 teaspoon kosher salt
07 - 1 teaspoon Chinese five-spice powder
08 - 2 teaspoons fresh ginger, finely grated
09 - 2 cloves garlic, minced
10 - 2 scallions, cut into 2-inch pieces
11 - 1 tablespoon toasted sesame oil
→ Basting Liquid
12 - 2 tablespoons clover honey
13 - 2 tablespoons maltose or light corn syrup
14 - 1 tablespoon hot water
→ Dipping Sauce
15 - 2 tablespoons light soy sauce
16 - 1 tablespoon Chinese black vinegar
17 - 1 teaspoon granulated sugar
18 - 1 teaspoon toasted sesame oil
19 - 1 fresh red chili pepper, thinly sliced
20 - 1 tablespoon scallion greens, finely minced
# How to Make:
01 - Pierce the chicken skin all over with a fork to allow marinade penetration. Place the chicken in a large non-reactive bowl or heavy-duty resealable bag.
02 - Whisk together Shaoxing wine, light and dark soy sauces, sugar, salt, five-spice powder, grated ginger, minced garlic, and sesame oil in a medium bowl until the sugar and salt are fully dissolved.
03 - Rub the marinade thoroughly over the entire chicken, both inside and out. Stuff the cavity with the 2-inch scallion pieces. Marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator for optimal flavor penetration.
04 - Position the oven rack in the center position and preheat to 400°F.
05 - Remove the chicken from the refrigerator and allow it to come to room temperature for 20-30 minutes. Place the chicken breast-side up on a V-shaped roasting rack set over a heavy roasting pan to catch drippings.
06 - Combine honey, maltose or corn syrup, and hot water in a small microwave-safe bowl. Microwave for 15-20 seconds and stir until smooth and fully combined.
07 - Brush the entire surface of the chicken with the warm basting liquid, ensuring even coverage for proper caramelization.
08 - Roast the chicken for 50 minutes, basting generously every 15 minutes with the remaining basting liquid to build a deep, glossy glaze.
09 - Increase the oven temperature to 425°F. Continue roasting for an additional 10-15 minutes until the skin is deeply caramelized and crispy. Monitor closely during the final minutes to prevent scorching.
10 - Remove the chicken from the oven and transfer to a cutting board. Let rest for 10 minutes to allow juices to redistribute throughout the meat.
11 - While the chicken rests, whisk together light soy sauce, black vinegar, sugar, sesame oil, sliced chili pepper, and minced scallion in a small serving bowl until the sugar is dissolved.
12 - Carve the chicken into serving pieces and arrange on a platter. Serve immediately with the dipping sauce on the side.
# Expert Tips:
01 -
- The skin turns impossibly crispy and glossy while the meat stays incredibly juicy throughout
- The marinade works double duty, infusing flavor while tenderizing every single bite
- That homemade dipping sauce transforms each piece into something restaurant-worthy
02 -
- Dry that chicken skin completely before roasting, water creates steam which prevents crisping
- Room temperature meat roasts more evenly than cold from the fridge
- The final high-heat blast is non-negotiable for restaurant-style crispy skin
03 -
- Air-dry the marinated chicken uncovered in the fridge for 4-6 hours for extra crispy skin
- Rotate the pan halfway through roasting for even browning
- Warm your serving platter so the chicken stays hot longer