🧂 Ingredients
- 1 whole chicken (about 1.2–1.5 kg)
- 5 slices of ginger
- 6 cloves of garlic
- 2 spring onions (cut into sections)
- 2 tbsp Shaoxing wine (or dry sherry)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey (for glazing)
- 1½ tsp salt
- 1 tsp five-spice powder
- A pinch of black pepper
- 1 tbsp vegetable oil
🧑🍳 Instructions
① Marinating
- Clean the chicken thoroughly and pat dry.
- Use a fork or toothpick to poke small holes in the skin to help the marinade penetrate.
- Finely chop the ginger and garlic.
- Mix them with the Shaoxing wine, soy sauces, oyster sauce, salt, five-spice powder, black pepper, and oil to make a marinade.
- Rub the chicken evenly with the marinade, both inside and out. You can place some ginger and spring onion pieces inside the cavity for extra flavor.
- Wrap the chicken in plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.
② Roasting in the Oven
- Preheat the oven to 200°C (392°F).
- Place the marinated chicken on a wire rack with a baking tray underneath to catch the drippings.
- Roast for 30 minutes, then remove and brush with a glaze made from honey mixed with a little soy sauce.
- Continue roasting for another 20–25 minutes, until the skin turns golden brown and crispy.
- To check doneness, insert a skewer into the thickest part of the leg — if the juices run clear, the chicken is ready.
③ Air Fryer Version
- Set the air fryer to 180°C (356°F) and cook for 40–45 minutes, flipping halfway and brushing with honey water in between.
🌿 Tips
- The honey glaze gives the chicken a shiny color and crisp texture.
- Adding a few lemon slices or sprigs of rosemary inside makes the flavor fresher.
- For a spicier taste, mix in some cumin powder or chili flakes with the marinade.