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Preparation Time : 2880
Cook Time : 120
Total Time : 3000
Chicken 2 1/2 kgs
Chinese five spice for cavity of chicken plus 1teaspoon for marinade 1/2 tsp
soy sauce 1 cups
sugar 1 tbsp
ginger paste 1 1/2 tsp
garlic paste 1 1/2 tsp
Sriracha 1 tsp
Honey 2 tbsp
vegetables oil 5 tbsp
dust inside and outside of the chicken with a half a teaspoon of Chinese five-spice powder.
in a large Ziploc bag combined soy sauce, sugar, ginger past, the 1 teaspoon of five spice powder, garlic paste, and Sriracha.
place chicken rubbed in half a teaspoon of five spice powder into bag with marinade seal tightly. Put into fridge and let marinate for 48 hours.
take chicken out of fridge after two days. Do this 30 minutes before roasting.
preheat oven to 350f. Take chicken out of bag and place chicken in roasting dish with a rack under it. Take left over marinade put into a small pot add 2 tablespoons of honey to it. Simmer this mix for 5 minutes set to the side. Place chicken in oven.
every 20 minutes for an hour and 20 minutes baste the chicken with 1 tablespoon of vegetable oil.
after you are finished with the hour and 20 minutes of oil basting. Take the marinade you set aside and baste the chicken every 10 minutes with the marinade for 40 minutes.
insert a thermometer in the thickest part of the chicken make sure it read at least 165f.
once chicken is to temperature take it out of the oven. Let it rest 20 to 30 minutes. Slice and enjoy!
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