Peking Inspired Chicken

Classic flavours of Peking duck in an easy homemade fakeaway roast chicken. The secret is in the basting! 

Ingredients:

1 whole chicken (3 1/4 lb)

1/2 tsp 5 spice powder

Marinade:

1/4 cup soy sauce

a few drops red food colouring (optional)

1 tbsp brown sugar

5-6 slices ginger

1 tsp 5 spice powder

For basting:

leftover marinade (cooked!)

2 tbsps honey or maple syrup

1 tbsp vegetable oil

a few drops of sesame oil

Dust the inside of the chicken with 1/2 tsp 5 spice powder.

Combine the marinade ingredients and place in a ziplock plastic bag along with the chicken. Squish around to coat the chicken with the marinade then remove as much air as possible and refrigerate for at least 4 hours or overnight.

Remove from fridge 30 minutes before cooking and place on a rack and sit that on a foil lined baking sheet. Take the ginger slices from the marinade and put in the cavity of the chicken.

Cook the leftover marinade in a small saucepan on medium low for 10 minutes. Add honey or syrup, stir and set aside.

Roast the chicken in a 350°F oven, basting with grease from the pan or 1 tbsp vegetable oil and a few drops of sesame oil every 20 minutes for 1 hour.

Now start basting with the cooked marinade every 15 minutes until the chicken is cooked to an internal temperature of 165°F. Rest 10 minutes before slicing.

So plump and juicy!

Adapted from: pupswithchopsticks.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂