Cantonese Roast Chicken

Instructions

1. Prepare the chicken
   Rinse the chicken inside and out under cold water, then pat dry thoroughly with paper towels. For extra crispy skin, let the chicken air-dry in the refrigerator, uncovered, for 2-4 hours before marinating.
2. Make the marinade
   In a bowl, combine Shaoxing wine, dark soy sauce, light soy sauce, honey, hoisin sauce, five-spice powder, grated ginger, minced garlic, chopped scallions, sesame oil, and white pepper. Mix well until the honey is fully dissolved.
3. Marinate the chicken
   Place the chicken in a large ziplock bag or container. Pour the marinade over the chicken, making sure it covers all parts. Place star anise pods inside the chicken cavity. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
4. Prepare for roasting
   Preheat the oven to 425°F (220°C). Remove the chicken from the marinade, reserving the liquid. Place the chicken on a rack in a roasting pan, breast side up. Stuff some of the scallions from the marinade into the cavity.
5. Initial roasting
   Roast the chicken for 20 minutes at 425°F (220°C), then reduce the heat to 375°F (190°C). Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil. Simmer for 5 minutes until slightly reduced to create a glaze.
6. Glaze and continue roasting
   After the first 20 minutes, brush the chicken with the reduced marinade glaze. Continue roasting for about 45-55 minutes more, brushing with the glaze every 15 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is dark golden and crispy.
7. Rest and serve
   Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat. Slice the chicken and arrange on a serving platter. Traditionally served with steamed rice and stir-fried vegetables.