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Half of aFive Spice Roast Chicken cut into leg, thigh and skin on breast sliced with plum sauce on plate.

Five Spice Cantonese Chicken

5 from 1 vote
Print Recipe
Course: Dinner, Lunch, Main
Cuisine: Chinese, Chinese New Year
Keyword: Cantonese, Chicken, Five Spice, Hoisin, Roasted
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Air Drying Time: 1 day
Total Time: 1 day 2 hours 30 minutes
Servings: 6 servings
Author: Chef Tony Zentgraf
Stuffing the Cantonese Aromatics into the chicken will impart amazing flavor to the meat. Plus scalding the skin and brushing with basting liquid will give a nece crisp skin.
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Equipment

Recipe Multiplier

Chicken & Aromatics for Chicken

  • 1 ea Whole Chicken 4-5 lb
  • 2 tbsp Five Spice Powder
  • 3 tbsp Hoisin
  • 1 knob Ginger smashed - approx 1-2 inch
  • 3 ea Star Anise
  • 2 ea Green Onion smashed

Scalding Liquid

  • 4 cups Water
  • 1 ½ tbsp Baking Soda
  • 1 knob Ginger smashed - 1 inch
  • ¼ ea Yellow Onion

Honey Vinegar Baste

  • 2 tbsp Honey
  • 2 tbsp White Vinegar

Instructions

Stuffing the Chicken

  • Break off a 1-2" piece of ginger. Smash the ginger to expose inside.
    Smash the 2 Green Onions.
  • Measure out the Five Spice Powder & Hoisin.
    Once you begin stuffing the chicken it will be less mess when working if you pre portion the ingredients.
  • Remove any giblets and fat from from the cavity of the chicken.
  • Rub the Five Spice Powder inside the chicken coating all sides.
  • Add the Hoisin to the chicken and rub over the Five Spice Powder
  • Add the remaining ingredients, ginger, star anise and scallions.
  • Using the Bamboo Skewer, sew the cavity of the chicken closed.
    Start at the top near the breast, skewer one side then pull the skin over from the opposite side and skewer again.
    Repeat the process threading back and forth until the chicken cavity is closed.
    Skewer the tail of the chicken to finish the closure.
    Break off the ends of the skewer if desired to make shorter, leave at least 1" on either end.
  • Optional - if using Duck Hooks to hang the Chicken while cooking. Place the ends of the hooks, one under each wing into the cavity.

Scalding Bath

  • Smash the ginger knob.
    Cut the yellow onion to use ¼ in the scalding liquid. If you keep the core attached the onion will keep together.
  • Add the Baking Soda.
    Bring to a boil then reduce to a rolling simmer.
  • Hold the Chicken over the pot of liquid.
    Hold by the legs if not using duck hooks.
  • Using the ladle or large kitchen spoon, pour water over the skin of the chicken.
    The skin will tighten and have a smooth look when done.
  • Let the chicken rest for a couple of minutes on the sheet pan & rack.
  • Repeat the process to get the skin to tighten again.
  • Place the Chicken on the sheet pan with rack.

Mix the Honey & Vinegar

  • In a bowl combine the Honey & Vinegar. Mix to combine and dissolve the honey.
  • Baste the scalded Chicken on all of the skin & refrigerate the chicken.
  • Refrigerate the chicken overnight. Baste the chicken skin 2 additional times over the next several hours.

Roasting the Chicken

  • Preheat oven to 325°
  • Remove the Chicken from the refrigerator.
  • Place the Chicken on a clean baking sheet with a rack. Place foil or parchment under the rack to avoid drippings burning.
  • Insert a wireless thermometer if available.
  • Roast the Chicken for approximately 1½ hours or until the chicken breast internal temperature reaches 165°
  • Let the roasted Chicken rest for 10-15 minutes before cutting apart or slicing.
  • Serve the Five Spice Cantonese Chicken with Plum Sauce
    Enjoy!