Chinese Five Spice Lacquered Chicken
Transform your dinner table with the incredible flavors of Chinese Five Spice Lacquered Chicken! This show-stopping dish features a whole chicken brushed with a glossy, aromatic marinade made from soy sauce, hoisin, honey, and the warm, complex notes of Chinese five spice powder. As it roasts, the bird develops a perfectly caramelized, lacquered skin that’s both crispy and irresistibly flavorful. Infused with garlic, ginger, and sesame oil, this recipe is a true celebration of bold and harmonious Asian flavors. Perfectly tender and juicy, this chicken pairs beautifully with steamed rice or stir-fried veggies for a complete meal. Ready in just under two hours, this dish is ideal for impressing guests at dinner parties or elevating your next family meal. Garnished with fresh scallions and cilantro, it’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 3 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 teaspoons Chinese five spice powder
- 4 cloves Minced garlic
- 1 tablespoon Grated ginger
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks, finely sliced Scallions
- 2 tablespoons, chopped Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Line a roasting pan with aluminum foil and place a wire rack on top.
Pat the chicken dry with paper towels and place it on the prepared wire rack, breast side up.
In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, Chinese five spice powder, minced garlic, grated ginger, sesame oil, salt, and black pepper. This will be your marinade and basting sauce.
Brush the entire chicken evenly with a generous amount of the marinade, ensuring you coat all sides. Reserve about 1/4 cup of the marinade for later basting.
Allow the chicken to marinate at room temperature for 15 minutes, or if you have more time, refrigerate for up to 4 hours for deeper flavor.
Transfer the chicken to the preheated oven and roast for 45 minutes.
After 45 minutes, baste the chicken with the reserved marinade. Continue roasting for another 40-45 minutes, basting every 15 minutes, until the skin becomes golden brown and caramelized, and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish the chicken with sliced scallions and chopped cilantro before serving.
Serve warm with steamed rice, stir-fried vegetables, or your favorite Chinese side dishes.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.5 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
