Chinese roast chicken is a flavorful and aromatic dish that combines juicy meat with crispy, golden skin. This culinary delight is infused with traditional Chinese ingredients like soy sauce, ginger, and five-spice powder, making it a favorite for festive occasions or family dinners.
Ingredients You’ll Need
For the Chicken
- 1 whole chicken (3-4 lbs), patted dry
- 1 tbsp kosher salt
- 1 tsp baking powder (for ultra-crisp skin)
- 1 tbsp Chinese five-spice powder
- 2 tsp white pepper
- 1 tbsp grated ginger
- 3 garlic cloves, minced
Prepare the Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine (or dry sherry)
- 1 tsp sesame oil
For Stuffing (Optional)
- 1 lemon, halved
- 3 green onions, cut in half
Step-by-Step Instructions
1. Dry Brine (24 Hours – Don’t Skip!)
Mix salt, baking powder, five-spice, and white pepper.
Rub inside and outside of the chicken, including under the skin.
Place on a wire rack in the fridge, uncovered for 24 hours.
2. Make the Marinade
In a bowl, mix soy sauces, Shaoxing wine, honey, five-spice powder, garlic, ginger, and sesame oil. Rub it all over the chicken—inside and out. For even flavor, let it marinate for at least 4 hours or overnight.
3. Prep & Roast
- 1 hour before cooking, take the chicken out to temper.
- Stuff cavity with lemon, green onions, and star anise.
- Brush with ginger-garlic paste under the skin.
4. Roasting Methods
Oven Method:
- Roast at 425°F (220°C) for 50-60 mins (breast-side up)
- Baste with glaze last 15 minutes
Air Fryer Method:
- Cook at 375°F (190°C) for 40-45 mins (flip halfway)
One which is better
5. Rest & Serve
- Let rest 15 mins before carving.
- Drizzle with extra glaze and scallions.
Bonus Twist: Sticky Soy Glaze
While not traditional, a final brush of this glaze adds shine and stickiness that makes your roast chicken Chinese style totally irresistible.
Quick Glaze:
- 1 tbsp soy sauce
- 1 tbsp honey
- ½ tsp chili oil
Brush this on during the final 10 minutes of roasting.
Pro Tips from Famous Chefs
“Always let the chicken air-dry before roasting. This is the secret to ultra-crispy skin.”
Chef Daddy Lau,
“Baste the chicken frequently with its own juices and leftover marinade for a glossy, flavorful finish.” Chef Bee Yinn Low
What to Serve with Chinese Roasted Chicken
- Steamed jasmine rice or garlic fried rice
- Chilled sesame noodles with a nutty kick
- Quick cucumber salad with rice vinegar and sesame
- Savory egg drop soup for a light starter
Final Thoughts
This isn’t just any roasted Chinese chicken, it’s a celebration of flavor, technique, and creativity. By adding subtle twists like tea brining, sticky glaze, and fun serving options, you’re elevating a classic to something truly special
I hope you loved this recipe! Please try it at home and let us know in the comments how it turned out.
FAQS
1. How do the Chinese get their chicken so tender?
They use a technique called velveting—coating the chicken in cornstarch, egg white, and sometimes baking soda before cooking, which keeps it super tender.
2. How do you marinate Chinese chicken for a whole chicken?
Use a mix of soy sauce, Shaoxing wine, garlic, ginger, and Chinese five-spice, and let the chicken marinate for several hours or overnight for best flavor.
3. Why is Chinese chicken so juicy?
Chinese chicken stays juicy thanks to quick stir-frying, gentle poaching, and marinades that seal in moisture and flavor.
4. How to cook Chinese chicken in the oven?
Marinate the chicken first, then roast it at 375°F (190°C) for about an hour, basting it occasionally to keep it moist and flavorful.
