Roast Spring Chicken (Chinese Style)
This roast spring chicken is marinated in a savory-sweet sauce then roasted until the skin turns golden and crispy while the meat stays tender and juicy. It's an impressive yet easy dish perfect for festive tables and family gatherings.
Ingredients
12 items- Spring chicken 1 whole
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- Oyster sauce 1 tablespoon
- Honey 1 tablespoon
- Ginger 5 slices
- Garlic 3 cloves
- Salt 1/2 teaspoon
- White pepper 1/4 teaspoon
- Five-spice powder 1/2 teaspoon
- Vegetable oil 1 tablespoon
Nutrition
Steps （8 steps）
Clean the spring chicken thoroughly inside and out, removing any residual feathers and innards. Pat dry completely with paper towels. Use a toothpick to prick dense holes into the breast and thighs, about 3-4 punctures per area, 1 cm deep, without piercing the skin, to allow the marinade to penetrate while keeping the skin intact.
Prepare the marinade: In a bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, honey, sliced ginger, minced garlic, salt, white pepper, five-spice powder, and vegetable oil. Stir until the sugar and salt are dissolved into a smooth sauce.
Place the chicken in a large bowl. Pour the marinade over it, using gloved hands to rub the sauce all over the chicken, including inside the cavity, for 3-5 minutes. Pour any leftover marinade into the cavity. Cover with plastic wrap and refrigerate at least 2 hours, preferably overnight, turning once midway for even flavor.
Preheat oven to 200°C (400°F) with both top and bottom heating elements. Remove chicken from marinade, shaking off large pieces of ginger and garlic. Place the chicken on a roasting rack set over a foil-lined baking sheet. Wrap the wing tips and drumstick ends with foil to prevent burning. If you want crispier skin, pat the surface dry with paper towels.
Roast the chicken on the middle rack at 200°C for 20 minutes. Watch closely; if the skin browns too quickly, lower the temperature slightly or tent with foil. This step ensures the interior begins to cook while the skin sets.
Take out the chicken, brush remaining marinade or a honey-oil mixture (1:1) generously over the surface. Flip the chicken over (back side up), return to oven, and roast at 200°C for another 15 minutes to cook the back evenly.
Increase oven temperature to 220°C (425°F). Turn the chicken back to breast side up and roast for an additional 5-10 minutes, until the skin reaches a rich caramel color and a skewer inserted into the thickest part of the thigh yields clear juices. For extra crisp skin, use convection mode for the last 3 minutes.
Let the chicken rest on a cutting board for 5-10 minutes before carving. Chop into pieces or serve whole, optionally sprinkled with cumin powder, chili powder, or white sesame seeds. Serve hot for the best crispy skin and tender meat.
Tips
1. The longer the marination, the more flavorful; at least 2 hours, overnight recommended. 2. Adjust roasting time based on chicken size; reduce if under 800g. 3. Brushing honey helps crisp the skin, but watch for burning as honey caramelizes quickly. 4. Resting is crucial to prevent juice loss when cutting. 5. Wrapping wing tips and drumsticks prevents burning; remove foil early if more browning needed.
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