Roasted Spring Chicken
Golden and crispy skin, tender and juicy meat; this roasted spring chicken is marinated and slow-roasted to perfection, filling the kitchen with an irresistible aroma.
Ingredients
10 items- Spring chicken 1 (approx. 600g)
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Honey 1 tbsp
- Ginger 3 slices
- Garlic 3 cloves
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking oil 1 tbsp
Nutrition
Steps （6 steps）
Clean the chicken thoroughly, split it in half from the back, and pat it completely dry with paper towels. Make 2-3 deep slashes into the thighs and breast to help the marinade penetrate.
In a small bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, honey, ginger shreds, minced garlic, salt, and white pepper. Stir until the salt is dissolved to make the marinade.
Pour the marinade evenly over the chicken, inside and out. Massage gently for about 2 minutes to ensure every part is coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 200°C (400°F). Place the marinated chicken skin-side up on a wire rack set over a lined baking tray. Brush the skin lightly with oil.
Roast in the middle of the oven for 30 minutes. Remove and brush the skin with a mixture of honey and warm water (1:1). Continue roasting for 10-15 minutes until the skin is golden and crispy, and a skewer inserted into the thickest part of the thigh runs clear.
Remove the chicken from the oven and let it rest for 5 minutes to redistribute the juices. Chop into serving pieces, arrange on a plate, and garnish with toasted sesame seeds or scallions if desired.
Tips
The longer the marination, the deeper the flavour; preparing it a day ahead is ideal. Brushing with honey water during roasting creates a beautifully glazed, crispy skin. If the thigh joint still shows pink, return to the oven for another 5 minutes. For air fryer, cook at 180°C for 25 minutes, flipping halfway.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.