Recipe courtesy of Ching-He Huang

Soy Spiced Roast Chicken

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 1 hr 40 min
  • Yield: 12 servings to share
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Chicken Rub: 

One 4-pound roasting chicken

4 tablespoons peanut oil

1 tablespoon Chinese five-spice powder

1 teaspoon salt

1/2 teaspoon ground white pepper

Zest of 1 Mandarin orange, remaining orange reserved for later use

Chicken Stuffing:

2 scallions, cut into 1-inch pieces and bruised

3 whole star anise

1 Fresno chile, split in half

One 2-inch piece ginger, sliced into coins

1 Mandarin orange

Basting Sauce:

4 tablespoons honey

4 tablespoons low-sodium soy sauce

Chinese Salsa Verde:

2 tablespoons freshly grated ginger

2 tablespoons chile oil

2 tablespoons low-sodium soy sauce

2 tablespoons red rice vinegar or red wine vinegar

1 tablespoon peanut oil

2 red chiles, seeded and finely chopped 

2 scallions, finely chopped 

1 large mandarin, zested and juiced


  1. Preheat the oven to 350 degrees F. 
  2. Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture. 
  3. For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
  4. For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting. 
  5. For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined. 
  6. Carve the chicken tableside and serve the salsa on the side.
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