by mtlabor
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my 139 recipes »
mtlabor's Notes:
2 tablespoons vegetable oil Ask a question about this ingredient
1 teaspoon chinese 5 spice powder Ask a question about this ingredient
1 whole chicken (about 3 lbs.) Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
3/4 cups hoisin sauce Ask a question about this ingredient
1/4 cup sweet chili sauce Ask a question about this ingredient
1/4 cup seasoned rice vinegar Ask a question about this ingredient
1/4 cup chicken stock Ask a question about this ingredient
2 tablespoons ginger, minced Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
1 teaspoon sesame oil Ask a question about this ingredient
toasted sesame seeds (optional) Ask a question about this ingredient
Preheat your oven to 425 F.
Ask a question about this stepMix the vegetable oil and the 5-spice powder in a small bowl. Lather the chicken up with this stuff. Get it nice and shiny. Then season the bird with enough salt and pepper to your liking. Place the bird on a rack in a roasting pan. Roast for a total of an hour, turning once in between, but just make sure it is cooked through, depending on the size of your bird.
Ask a question about this stepWhile that's in the oven, you can prepare your sauce. In a food processor, combine the hoisin sauce, chili sauce, rice vinegar, chicken stock, ginger, garlic, sesame oil, and a dash of salt and pepper. Combine until nice a smooth. You'll have small bits of ginger and garlic, but that's okay. Transfer the sauce to a small saucepan and simmer until it thickens just a bit, for about 5 minutes.
Ask a question about this stepPeriodically through the roasting period, brush the sauce onto the chicken. Turn over chicken about halfway through, and continue to brush on sauce.
Ask a question about this stepLet chicken rest for about 10-15 minutes after removing from the oven. Carve accordingly and plate. Top with toasted sesame seeds.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
We made this last night and everyone enjoyed it. We did chicken thighs though, since that is what we had, and reduced the cooking time to 20 minutes. Thanks for sharing this.