Five Spice Roasted Chicken is a take on Cantonese Style Whole Roast Chicken. This recipe has no marinade for the chicken to absorb, but instead, the ingredients that are filled into the cavity and sealed inside with a bamboo skewer allows the chicken to be “marinated” from the inside.

What’s in the Post?

• Preparing the Chicken
• Attaining a Crispy Skin
• Roast the Chicken in the Oven
• Hang Roast the Chicken in a Kamado Style Grill
• Serving Five Spice Cantonese Chicken
• Recipe

There are two roasting methods that can be used to cook the chickens. Roasting in the oven on a baking rack placed on a sheet pan. The other method is cooking in a more traditional method, hanging the chicken on a duck hook. Hanging the duck hook from the top vent on a Kamado Joe Big Joe III while roasting.

Preparing the Chicken

There are a few steps in preparing this style of stuffed and scalded chicken, plan a couple of days ahead to start the preparations. It is a process but it is so worth it!

Starting 24 hours before the day you plan on cooking the chicken, clean the chicken as needed. Remove any giblets from inside the chicken. Remove any fat that is attached to the skin at the opening of the cavity. This is necessary to assure there is not any fat melting from the chicken while cooking that could possibly cause a fire, especially if you are cooking in a smoker or grill.

Assemble the ingredients to be stuffed into the cavity of the chicken. Five Spice Powder, Hoisin, Star Anise, Ginger and Scallions.

First, rub the five spice powder on the inside of the cavity, spreading it around to coat all of the area. Next, place the hoisin inside the cavity and repeat the process of coating the inside of the chicken.

Slice or smash the ginger to allow the flavor to release during resting and cooking. Smash the whole scallions for the same reason. Place the remaining ingredients, ginger, star anise and scallions inside the cavity.

Using a bamboo skewer, begin at the top of the opening at the end of the breast meat. Pierce the chicken skin with the bamboo skewer and begin to sew the opening of the cavity closed.

Pull the chicken skin from the opposite side that the skewer is inserted and repeat the process of piercing the skin and repeating on the opposite side until the opening is sewn closed.

To finish pierce the tail of the chicken to close entirely. Break the skewer at both ends to shorten the skewer. (See Video for Demonstration)

Attaining a Crispy Skin

The next steps are an important step in attaining a tight crispy skin on the finished chicken. The process of scalding the chicken with a quick aromatic stock is a unique technique that may be a new process to you. Don’t worry, the process is easy, don’t let it intimidate you.

Add the water to a large stock pot or wok on the stove top. Add the baking soda, the smashed ginger and scallions. (see the recipe for quantity) Bring the ingredients up to a boil and then reduce to a rolling simmer. You want the water just under boiling to give a good scald on the skin.

(In the recipe I cooked the chicken in a Kamado Joe Grill using duck hooks. You will see in the video, I demonstrate two ways of scalding the skin, first holding onto the duck hooks and allowing the chicken to hand breast side up while scalding the chicken.) See Below if roasting in the oven –

If you are planning on roasting in the oven, you can hold the chicken over the pot holding on the legs. While holding the chicken upside down over the pot, ladle or spoon the simmering liquid over the entire skin of the chicken. Try not to get any into the cavity of the chicken, you don’t want to add liquid to the aromatics inside.

You will see the skin tighten as you are ladeling the hot liquid over the skin. This is one of the key points to attain the tight crispy skin on the finished cook.

After you have scalded the chicken, place onto a wire rack on a sheet pan. In a bowl, mix the vinegar and honey together. Ensure the honey has been combined.

Brush on the Honey Vinegar mixture to coat the outside of the chicken. Brushing the mixture onto the chicken will help enhance the color on the skin as it roasts.

Once you have completed brushing the mixture, refrigerate the chicken overnight. Brush on the Honey Vinegar mixture onto the skin two more times over the next 24 hours.

Refrigerating the chicken uncovered will allow the skin to dry also allowing the glaze to dry before another coat is applied. This is another key point to get the crispy skin on the chicken.

Roasting the Chicken

To Roast the Chicken in the Oven –

Place the chicken on a clean sheet pan with parchment or aluminum foil under a baking rack to prevent any burnt on juices while roasting. Roast the chicken in a 325° oven with the rack placed in the center of the oven.

The temperature of the oven may seem low to you but since the chicken has a coating of honey, the lower temperature will allow the chicken to roast without quickly browning the outside. If the chicken skin becomes darker than you want, cover with aluminum foil.

Also, the cavity of the chicken is closed after sewing shut, so the heat will not enter the cavity while cooking. The lower temperature will also allow the aromatics to release into the chicken as it slowly comes up in temperature.

Roast the chicken until the internal temperature of the breast reaches 165°. Using an internal wireless thermometer will allow you to monitor the temperature while it roasts.

To Hang Roast the Chicken in a Kamado Style Grill –

Prepare the grill to cook with indirect heat, using deflector plates to avoid direct flames and heat. Once the grill has preheated to 325°, open the top vent and open the lid. Place a foil pan on top of the deflector plate to catch any drippings as it cooks.

Hang the duck hook from top vent. Close the vent or daisy wheel as much as possible. Depending on your style of top vent, you may need to adjust the placement of the hook or even use foil to close up the top vent more to retain the heat and have an even cook.

I recommend using a wireless thermometer such as The Meatstick to be able to monitor the cook without opening the lid.

The cooking temperature should be between 325°-350°. Any higher will result in a burnt skin because of the honey glaze.

Serving Five Spice Cantonese Chicken

Either way you roast the chicken, in the oven or hanging, be sure to rest the chicken for 10-15 minutes. Resting will allow the aromatics inside the chicken to continue to steam and allow the chicken to absorb some additional flavors.

Serve the chicken with Plum Sauce as a traditional condiment or change it up to your liking, hoisin, sweet chili or other sauces. Serve alone as a compliment to other dishes or get creative, shred the meat and add it to a salad with the Sesame Ginger Vinaigrette. The flavors go great together!

Enjoy the Five Spice Cantonese Chicken!

Five Spice Cantonese Chicken takes some planning but the end result is delicious!