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–+ servings
Chinese Spice Chicken

Chinese Spice Chicken

Discover the magic of Chinese Spice Chicken with bold flavors and crispy skin. Perfect for any occasion, this recipe is easy and unforgettable.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinade Time 12 hours
Total Time 12 hours 55 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole free-range chicken (about 1.8 kg or 4 lbs)
  • 2 tsp salt
  • 1 tsp Chinese five-spice powder
  • 1 tsp garlic powder or granulated garlic
  • 1 tsp white pepper
  • 1 tsp dark soy sauce
  • 1 tsp Shaoxing wine (optional)
  • 1 tbsp honey
  • 0.5 tsp dark soy sauce (for glazing)

Equipment

  • Kitchen shears
  • Roasting pan with rack
  • Paper towels
  • Meat thermometer
  • Basting brush

Method
 

  1. Flatten the chicken by cutting along both sides of the backbone and pressing down on the breastbone until it lies flat.
  2. Dry the chicken thoroughly with paper towels.
  3. Mix salt, five-spice powder, garlic powder, and white pepper; rub half inside the cavity.
  4. Brush the chicken with dark soy sauce and Shaoxing wine before applying the remaining spices.
  5. Let the chicken rest uncovered in the fridge for 12–24 hours.
  6. Preheat the oven to 200°C (390°F) for convection or 220°C (425°F) for conventional.
  7. Place the chicken on a rack in a roasting pan with water below it, and roast for 15 minutes.
  8. Lower the heat to 160°C (320°F) or 180°C (350°F) and continue roasting for another 20 minutes.
  9. Mix honey and a splash of dark soy sauce to create a glaze.
  10. After 35 minutes of roasting, brush the glaze onto the chicken and roast for 5 more minutes.
  11. Crank the heat back up and apply another coat of glaze, roasting for an additional 5 minutes until golden brown.
  12. Check the internal temperature; let the chicken rest for 10 minutes before carving.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 800mgPotassium: 400mgSugar: 5gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

For extra crispy skin, pat the chicken dry right before roasting. You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Adjust spice levels according to your preference and enjoy serving this dish with steamed rice and stir-fried vegetables for a complete meal.
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