Cantonese Roast Chicken (Crispy Skin Style)

1 whole chicken
Vegetable oil

The Marinade
1 thumb-sized ginger, finely sliced
2 teaspoons five spice powder
1 tablespoon salt

The Glaze
4 tablespoons honey
2 tablespoons light soy sauce
2 tablespoons rice vinegar
Pinch salt

The Sichuan Pepper Salt
2 teaspoons Sichuan peppercorns
2 tablespoons sea salt
½ teaspoon sugar

To Finish
1 teaspoon baking powder
Extra salt

PREPARATION

1. Spatchcock the chicken by cutting along the backbone and flattening it out, opening the chicken as much as possible for even roasting and crispier skin.
2. Carefully loosen the skin from the meat using your fingers, taking care not to tear the skin while creating space for flavour underneath.
3. Mix ginger, five spice powder and salt together, then rub thoroughly into the cavity and underside of the chicken.
4. In a bowl, combine honey, soy sauce, rice vinegar and salt, stirring until smooth to create the glaze.
5. Brush the glaze generously all over the chicken skin, ensuring every surface is coated evenly.
6. Place skewers through the wings to help air circulate around the skin, then refrigerate uncovered or loosely covered overnight.
7. Reapply glaze every few hours where possible, allowing layers of flavour and stickiness to build on the skin.
8. The next day, rub baking powder and salt over the skin, massaging it in well to help dry the surface further.
9. Leave for 1 hour, then dab the chicken dry thoroughly with kitchen paper to remove excess moisture.

COOKING

1. Brush lightly with oil and roast at 130°C for 55 minutes to gently cook the chicken while keeping the meat succulent.
2. Increase oven temperature to 180°C, brush with a final layer of glaze and roast for a further 15 minutes until the skin is deep golden and crispy.
3. Meanwhile, toast Sichuan peppercorns until fragrant, then crush with salt and sugar to make the dipping salt.
4. Remove the chicken from the oven and rest briefly before carving into large pieces.
5. Serve with Sichuan pepper salt and spoon over any resting juices if desired.

School of Wok Tips

• Air drying overnight is key for crispy skin.
• Baking powder helps draw out extra moisture.
• Slow roasting keeps the breast meat juicy.
• Re-glazing builds flavour and colour gradually.

FAQs

Why spatchcock the chicken?
It helps the chicken cook more evenly and crisp up better.

What does baking powder do?
It dries the skin further, helping create crispiness.

Can I skip the overnight drying?
You can, but the skin won’t be as crispy.