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Chinese-Style Roast Chicken with Five-Spice and Sichuan Peppercorn Recipe

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4.2 from 13 reviews

This Chinese-style roast chicken recipe features a perfectly crispy skin, infused with fragrant five-spice and Sichuan peppercorns. A meticulous preparation including drying and marinating ensures deep flavor and juicy meat, making it a delicious centerpiece for any meal.

Ingredients

Chicken and Marinade

  • 1 whole chicken, about 2 kg
  • 20 g salt
  • 60 g honey
  • 30 ml light soy sauce
  • 1.5 tsp Chinese five-spice powder

Cavity Seasoning

  • 15 g salt
  • 15 g Sichuan peppercorns, blended and toasted with salt
  • 1 tsp Chinese five-spice powder

Surface Seasoning

  • 5 g salt
  • 1/2 teaspoon baking powder

Szechuan Peppercorn Salt for Serving

  • 2 teaspoons salt
  • 3 teaspoons Sichuan peppercorn

Instructions

  1. Prepare the Chicken: Slaughter the chicken, dress, eviscerate, rinse thoroughly, then pat dry. Stand the chicken vertically to allow any water inside the cavity to drain. Let it rest for two hours.
  2. Separate Skin from Breast: Carefully loosen the skin from the breast meat by sliding fingers or a small knife between the skin and the breasts, taking care not to tear the skin.
  3. Apply Marinade: Mix salt, honey, light soy sauce, and Chinese five-spice powder, then apply this marinade evenly over the entire surface of the chicken to infuse flavor and aid skin drying.
  4. Season the Cavity: Fill the chicken cavity with a mixture of salt, toasted Sichuan peppercorns blended with salt, and Chinese five-spice powder, ensuring aromatic seasoning inside.
  5. Dry the Chicken: Refrigerate the chicken upright and uncovered for 12 to 24 hours until the skin surface is completely dry. This drying step is crucial for a crispy finish.
  6. Apply Surface Seasoning: After drying, rub the chicken’s surface with additional salt mixed with baking powder. Hang the chicken upright again and let it drip dry for an additional hour.
  7. Truss the Chicken: Tie the legs and wings securely to maintain shape during roasting.
  8. Initial Roast: Preheat the oven to 220°C (428°F). Place the chicken on a rack, rub some oil over the surface, and roast for 20 minutes to start browning and crisping the skin.
  9. Drain Juices: Carefully hold the roasted chicken to allow any excess juices inside the cavity and on the skin to drain off, preventing sogginess.
  10. Lower Temperature Roast: Reduce oven temperature to 160°C (320°F) and continue roasting for 1.5 hours to cook through thoroughly while maintaining moistness.
  11. Serve: Once cooked, cut the chicken into pieces and serve with a side of Szechuan peppercorn salt made from salt and Sichuan peppercorns for extra flavor enhancement.

Notes

  • Drying the chicken uncovered in the refrigerator is essential for crisp skin.
  • Separating the skin carefully helps the marinade penetrate the breast meat without tearing.
  • Using baking powder on the skin promotes browning and crispiness.
  • Trussing helps even cooking and maintains the bird’s shape.
  • Rest the chicken after roasting before cutting to retain juices.
  • This recipe is traditional in Chinese cuisine and incorporates authentic spices like five-spice and Sichuan peppercorn.

Find it online: https://glowcooks.com/chinese-style-roast-chicken-with-five-spice-and-sichuan-peppercorn-recipe/