For most of my life, I’ve regarded roast chicken as a dish flavoured with “Western” herbs like rosemary and thyme. Then at a Christmas party, I ate a roast chicken that overturned all my assumptions.
The flavours were deep, complex and unlike any roast chicken I’d ever tasted. When I asked the chef for the recipe, I was shocked that it only HAD two condiments.
Light soy sauce and cinnamon powder.
Say what?!
Naturally, I had to try it out. Feeling a little adventurous, I decided to tweak the recipe by substituting five-spice powder for the cinnamon. Since cinnamon is one of the spices in 五香粉 – the others are star anise, Cloves, Sichuan pepper, and Fennel seeds – I figured I couldn’t go wrong. I used just a tiny amount because five-spice powder can be overpowering.
The result? Sooper freaking delicious.
I was hooked.
And couldn’t stop there. The next day, I made roast chicken again, this time adding hoisin sauce and a drizzle of sesame oil to the marinade. The sugars from the sweet hoisin sauce would boost caramelization during roasting, while the sesame oil would infuse the chicken with a subtle nutty aroma.
After roasting the chicken for 30 minutes, I broiled it for an additional 10 minutes.
Holy crap.
The skin ended up so thin and crispy that a fork pierced through it like paper.
And the meat? One poke of the fork’s prongs and a stream of chicken juices gushed out.
This Chinese-style roast chicken has officially become a favourite in my kitchen. It’s proof that sometimes, all it takes is a few simple ingredients to create something extraordinary.
For more delicious chicken dinners, check out my other recipes.
Chinese Roast Chicken
Equipment
- paper towels
- baking tray
- aluminium foil
- large bowl or ziplock bag
Ingredients
- 2 chicken legs drumstick and thigh attached
- 1.5 tbsp light soy sauce
- 1/4 tsp five-spice powder
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
Instructions
- Pat the chicken legs dry with paper towels to ensure crispy skin. Make a few shallow slits on the thickest part of each leg for even cooking and better marinade absorption.
- In a small bowl, mix light soy sauce, five-spice powder, hoisin sauce, sesame oil, and cooking oil until well combined.
- Place the chicken legs in a large bowl or ziplock bag. Pour the marinade over the chicken and massage it into the skin and slits. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat your oven to 180°C. Line a baking tray with foil for easy cleanup. Arrange the marinated chicken legs skin-side up on the tray.
- Roast the chicken in the oven for 30 minutes. Then, switch to the broil setting and increase temperature to 200 C and broil for an additional 10 minutes, or until the skin is golden brown and crispy. Keep a close eye to avoid burning.
- To check if chicken is fully cooked, insert a sharp knife into the flesh. Clear juices should run out.
- Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
1. What ingredients do I need for Chinese-style roast chicken? You only need a few basics: light soy sauce, five-spice powder (or cinnamon), hoisin sauce, sesame oil, and a whole chicken. 2. Can I make this roast chicken without five-spice powder? Yes. Use cinnamon powder instead — it was in the original version and gives a warm, aromatic flavour. 3. How long do I need to marinate the chicken? At least 30 minutes works, but 2–4 hours makes the flavours deeper. Overnight is even better. 4. What does five-spice powder do in roast chicken? Five-spice adds warmth, sweetness, and depth from spices like star anise and cloves. A little goes a long way. 5. Why add hoisin sauce to roast chicken? Hoisin sauce contains sugar, which helps the chicken caramelise beautifully and creates a golden, flavour-packed skin. 6. How do I make the chicken skin crispy? Roast first, then broil for the last 10 minutes. This dries the skin and makes it thin, crisp, and shatteringly crunchy. 7. How do I know if my roast chicken is cooked through? Pierce the thickest part of the thigh. If clear juices run out and the meat pulls away easily, it’s done. 8. Can I make this recipe with chicken parts instead of a whole chicken? Yes. Drumsticks, thighs, or wings work well. Reduce cooking time so they don’t dry out. 9. What should I serve with Chinese-style roast chicken? Steamed rice, simple stir-fried greens, noodles, or even roasted vegetables pair beautifully with this savoury, aromatic chicken. 10. How do I store leftover roast chicken? Keep leftovers in an airtight container for up to three days. Reheat in the airfryer or oven to restore crispiness.