- 5 lb whole chicken
- ½ cup soy sauce
- ½ cup water
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- ½ tsp chili flakes
- 1 star anise
- ¼ tsp 5 spice powder
- 4 cloves garlic, crushed
- 3 slices of ginger
- 3 scallions, finely chopped
- 2 pieces of orange peel
- 1 tbsp cornstarch + 2 tbsp water
- In a bowl small bowl, add soy sauce, water, brown sugar, hoisin sauce, chili flakes, star anise, 5 spice powder, garlic, orange peel, ginger and scallion and mix to combine. Set aside.
- Place the whole chicken on a cutting board and with a sharp knife cut along the back bone of the chicken, starting at the tail end. Once the back bone has been cut all the way through, spread the chicken open. Now press the knife down the center of the breast bone cutting all the way through. You should now half two halves.
- Place the half in a large ziplock bag and add marinade. Allow to marinate for at least 2 hours.
- Preheat oven to 350 degrees.
- Place chicken skin side up and all of the marinade in a large baking dish. Cover tightly with foil then place into preheated oven. Bake covered for 1 ½ hours.
- After 1 ½ hour, turn the oven up to 425 and bake chicken uncovered for 30 minutes basting every 5 minutes.
- In the last 10 minutes of cooking, mix 1 tbsp of cornstarch with 2 tbsp of water and pour into baking dish. Stir carefully to combine.
- Now continue to cook the chicken and baste every 2-3 minutes with thickened sauce.
- Remove from oven and let sit for 15 minutes before serving.
Source: Jehan Can Cook
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