Thoroughly clean the chicken, pat dry inside and out. Rub the marinade ingredients (light soy sauce, rice wine, five-spice powder, white pepper, sugar, ginger juice, minced garlic) all over the chicken, including the cavity. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
Preheat oven to 180°C (350°F). In a small saucepan, combine red vinegar, maltose (or honey), and water. Heat gently until the maltose dissolves, then let cool slightly. Hang the chicken to air dry for at least 1-2 hours, or use a fan to speed up the process. This is crucial for crispy skin. Alternatively, pat dry thoroughly.
Brush the cooled skin glaze generously over the chicken skin. Repeat this step 2-3 times, allowing each layer to dry slightly before applying the next.
Place the chicken breast-side up on a roasting rack in a baking pan. Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is golden and crispy. If the skin is browning too quickly, loosely tent with foil.
Remove from oven, let rest for 10-15 minutes before carving and serving.
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