|YIELDS: 6 Servings||PREP TIME: 10 mins||COOK TIME: 1 hr 30 mins||TOTAL TIME: 1 hr 40 mins|
Roasted Peking Chicken with the crispiest, most flavorful skin you've ever tasted! The key is to baste, baste, baste!
½ tsp Chinese five spice powder
¼ cup light soy sauce
2 tbsp dark soy sauce
1 tbsp sugar
6 slices ginger
1 tsp Chinese five spice powder
Leftover marinade (cooked)
2 tbsp maple syrup or honey
Ginger Scallion Sauce
5 green onion stalks
6 slices ginger
½ tsp salt
4 tbsp peanut oil
Roasting pan with rack
Instant read thermometer
- Lightly dust the inside of the chicken with 1/2 tsp of Chinese five spice powder.
- Combine the ingredients for the marinade in a large bowl or ziploc bag, add the chicken, and marinate in the fridge for at least 4 hours, preferably overnight.
- Preheat oven/grill/smoker to 350°F.
- Remove the chicken from the fridge and the marinade 30 minutes before baking it. Place the ginger from the marinade inside the chicken cavity.
- Set up a roasting pan with a rack and set the chicken on it. (You can set the chicken on balled up aluminum foil if you don't have a roasting rack.)
- If using an external digital thermometer, insert it into the thickest part of the chicken without hitting the bone (in the thigh is usually best).
- Transfer the leftover marinade to a small saucepan and simmer over low heat for 5-10 minutes.
- Stir in 2 tablespoons of maple syrup or honey and set aside.
- Transfer the chicken to the preheated oven and roast for 20 minutes.
- After 20 minutes, you should begin to see some fat drippings. Baste the chicken with the fat drippings every 20 minutes for 1 hour. (If you don't get a lot of drippings, you can brush with 1-2 tablespoons oil.)
- Once the chicken has been in for an hour, begin basting with the sauce every 10-15 minutes until all of the sauce has been used (about 30 mins).
- Remove the chicken from the oven when the internal temperature reaches 165°F. (This usually takes about 1 1/2 hours depending on the size of the chicken.)
- Let rest for 10-15 minutes before carving. Serve with white rice and ginger scallion sauce. Enjoy!
- For the ginger scallion sauce, finely chop the scallions and ginger and place in a small bowl with the salt.
- Heat the peanut oil until smoking then pour over the chopped scallions and ginger. Mix well.