INGREDIENTS:
2 tablespoon soy sauce1 tsp salt
1 tbsp five spice powder
1 tbsb brown sugar (*Five spice powder is a mixture of ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.)
4 cloves garlic minced
1 tbsp rice vinegar
1 tbsp sesame oil
1 whole chicken, washed/ dried, skin on
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Add the chicken to the marinade, and rub with hands. Marinate overnight or atleast for 2 hours.
Preheat oven to 200° C and line a baking tray with foil or parchment paper. Place the chicken on the tray and roast for 45 minutes to 1 hour, until brown and crisp.
Chicken is cooked when thermometer inserted into the thigh gives 180°F. Serve with pan fried veggies or steamed rice.
Method:
Combine the vinegar, soy sauce, brown sugar, salt, five spice, garlic and sesame oil in a mixing bowl and set aside.Add the chicken to the marinade, and rub with hands. Marinate overnight or atleast for 2 hours.
Preheat oven to 200° C and line a baking tray with foil or parchment paper. Place the chicken on the tray and roast for 45 minutes to 1 hour, until brown and crisp.
Chicken is cooked when thermometer inserted into the thigh gives 180°F. Serve with pan fried veggies or steamed rice.
