Crispy Skin Roasted Chicken (Siu Yuk Gai)脆皮燒雞
A classic Cantonese whole roasted chicken with incredibly crispy, golden-brown skin and tender, juicy meat. This dish is a feast for both the eyes and the palate.
01Ingredients
- 1 whole chicken (approx. 1.2-1.5kg), preferably air-dried or fresh
- Marinade:
- 2 tbsp light soy sauce
- 1 tbsp rice wine (紹興酒)
- 1 tsp five-spice powder
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp ginger juice
- 1 tbsp minced garlic
- Skin Glaze:
- 2 tbsp red vinegar
- 1 tbsp maltose (or honey)
- 1 tbsp water
Nutrition (per serving)612kcal
- Protein68.5g
- Carbs6.2g
- Fat32.1g
Fiber 0 gSodium 685 mg
02Steps
- 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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