Shandong Roast Chicken (Print Version)
Juicy aromatic chicken with crispy golden skin, marinated in traditional Chinese spices and served with tangy dipping sauce.
# What You’ll Need:
→ Chicken
01 - 1 whole chicken (about 3.3 lbs), cleaned and patted 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 sugar
06 - 1 teaspoon salt
07 - 1 teaspoon five-spice powder
08 - 2 teaspoons grated ginger
09 - 2 cloves garlic, minced
10 - 2 scallions, cut into 2-inch pieces
11 - 1 tablespoon sesame oil
→ Basting Liquid
12 - 2 tablespoons honey
13 - 2 tablespoons maltose or corn syrup
14 - 1 tablespoon hot water
→ Dipping Sauce
15 - 2 tablespoons light soy sauce
16 - 1 tablespoon black vinegar
17 - 1 teaspoon sugar
18 - 1 teaspoon sesame oil
19 - 1 fresh chili, finely sliced
20 - 1 tablespoon finely chopped scallion
# Steps:
01 - Pierce the chicken skin all over with a fork to help marinade penetrate. Place in a large bowl or resealable bag.
02 - Whisk together Shaoxing wine, both soy sauces, sugar, salt, five-spice powder, ginger, garlic, and sesame oil. Rub mixture thoroughly over chicken, inside and out. Stuff cavity with scallion pieces. Marinate at least 1 hour or overnight for optimal flavor.
03 - Heat oven to 400°F.
04 - Remove chicken from marinade and let stand at room temperature. Place breast-side up on a rack set over a roasting pan.
05 - Combine honey, maltose or corn syrup, and hot water until smooth.
06 - Brush chicken evenly with basting liquid. Roast for 50 minutes, basting every 15 minutes.
07 - Increase oven temperature to 425°F. Roast for 10-15 minutes until skin is crispy and golden, watching closely to prevent burning.
08 - Transfer chicken to a cutting board and rest for 10 minutes before carving.
09 - While chicken rests, whisk together soy sauce, black vinegar, sugar, sesame oil, sliced chili, and chopped scallion.
10 - Carve chicken and arrange on serving plates. Serve with dipping sauce on the side.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays incredibly juicy, that perfect balance everyone tries to achieve but few actually pull off
- Five-spice powder creates this warm, aromatic flavor profile that feels like something you would order at a restaurant but is actually so simple to make at home
- The basting technique is absolute magic, turning an ordinary roast into something with that professional Chinese takeout shine
02 -
- Dry the chicken thoroughly before marinating, any moisture on the surface will steam the skin instead of crisping it
- That final temperature increase is absolutely non-negotiable if you want the skin to be truly crispy
- The basting liquid needs to be warm enough to brush easily, if it thickens up just warm it slightly
03 -
- A skewer inserted through the legs helps keep the chicken in shape and promotes even cooking
- If the skin browns too quickly, loosely tent with foil, then remove it for that final crisping phase