📝 About This Recipe
This exquisite roast chicken is a masterclass in balance, blending the warm, woody notes of star anise and cinnamon with the savory depth of soy and sesame. Inspired by traditional Cantonese roasting techniques, the bird is dry-brined to ensure the skin shatters like glass while the meat remains incredibly succulent. It is a centerpiece dish that fills the kitchen with an intoxicating fragrance, promising a meal that is both comforting and sophisticated.
🥗 Ingredients
The Chicken
- 4 lbs Whole Chicken (giblets removed, patted very dry)
- 1 tablespoon Kosher Salt (for dry brining)
The Five-Spice Rub
- 2 teaspoons Chinese Five-Spice Powder (freshly opened for best aroma)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Garlic Powder
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Fresh Ginger (grated into a paste)
Cavity Aromatics
- 4 stalks Scallions (bruised)
- 3 slices Fresh Ginger (thick cut)
- 2 whole Star Anise
Honey-Soy Glaze
- 3 tablespoons Honey (clover or wildflower)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute dry sherry)
👨🍳 Instructions
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1
Pat the chicken thoroughly dry inside and out with paper towels. The drier the skin, the crispier the result will be.
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2
Rub the kosher salt all over the chicken, including inside the cavity. Place it on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours, or ideally overnight, to air-dry the skin.
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3
Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes to take the chill off.
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4
In a small bowl, whisk together the five-spice powder, brown sugar, garlic powder, grated ginger, and sesame oil to form a thick paste.
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5
Stuff the chicken cavity with the bruised scallions, ginger slices, and star anise. Use kitchen twine to truss the legs together tightly.
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6
Carefully rub the five-spice paste all over the chicken skin. Try to get some under the skin of the breast by gently lifting it with your fingers.
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7
Place the chicken breast-side up on a roasting rack in a heavy pan. Roast in the center of the oven for 20 minutes to sear the skin.
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8
Reduce the oven temperature to 350°F (175°C). Continue roasting for another 40-45 minutes.
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9
While the chicken roasts, whisk the honey, soy sauce, and rice wine in a small saucepan over low heat until combined and slightly thickened.
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10
During the last 10 minutes of cooking, generously brush the honey-soy glaze over the entire chicken. Watch closely to prevent the sugar in the honey from burning.
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11
Check for doneness: an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) should read 165°F (74°C).
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12
Remove the chicken from the oven and transfer to a carving board. Let it rest for 15-20 minutes before carving to allow juices to redistribute.
💡 Chef's Tips
Always air-dry the chicken in the fridge; this is the secret to professional-grade crispy skin. Don't skip the resting period, or all those flavorful juices will run out onto the board instead of staying in the meat. If the wing tips or legs start to darken too quickly, wrap them in small pieces of aluminum foil. Use a high-quality, fresh five-spice powder; older spices lose their volatile oils and can taste dusty or bitter. If you don't have a roasting rack, rest the chicken on a bed of thick-cut onions and carrots to keep it elevated.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the aromatic pan drippings. Pair with stir-fried bok choy or garlicky Chinese broccoli (Gai Lan) for a vibrant crunch. A crisp, off-dry Riesling or a chilled Gewürztraminer cuts through the spice and fat perfectly. Drizzle any remaining honey-soy glaze over the carved meat just before serving for extra shine. Offer a small dish of salt and pepper mixed with a pinch of toasted five-spice for dipping.