Wok-Baked Whole Five-Spice Chicken
The shape of the wok keeps the juices and marinade up against the breast as the chicken roasts upside down, which results in moist, tender meat. Serves 4 to 8.
⏱️ Prep: 10 min🍳 Cook: 105 min
Ingredients
| 1/4 cup | 60 ml | soy sauce |
| 1/4 cup | 60 ml | brown sugar |
| 3 tablespoons | 45 ml | Chinese five-spice powder |
| 2 tablespoons | 30 ml | fresh ginger, crushed and chopped |
| 4 | garlic cloves, crushed and chopped | |
| 1 | whole chicken (5 to 7 pounds), at room temperature |
Instructions
- Preheat the oven to 375°F (190°C) and adjust a rack to the lowest position.
- In a medium bowl, whisk together the soy sauce, brown sugar, five-spice powder, ginger, and garlic, and then rub the mixture all over the chicken, being sure to get under the breast skin.
- Place the chicken, breast-side down, in a wok or ovenproof bowl, and roast it on the lowest rack for 1 hour 15 minutes to 1 hour 45 minutes total, or until an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C). When three-quarters of the total time has elapsed, turn the chicken breast up and roast it for the remainder of the time. The total cooking time will depend on the size of your bird; estimate 15 minutes per pound.
- Remove the chicken from the oven and let it rest for 15 minutes, then serve.
Heat check: For a spicier flavor, add 2 tablespoons of hot sesame oil to the rub.