Marinate and roast a whole chicken with our soy-chili mixture and serve with our fresh (super easy) homemade pancakes and different fixings. It’s somewhere between Peking Duck and Moo Shoo pork on pancakes, but takes a lot less time and is just as delicious! This is an Asian showstopper, perfect for your next Sunday dinner party.
- 1 4 lb. whole roaster chicken
- ¼ cup soy sauce
- 1 Tbsp. rice wine vinegar
- 1 tsp. chile garlic sauce
- ½ Tbsp. fresh ginger, finely chopped
- 1 tsp. agave
- 1 Tbsp. salt
- 1 cup soy sauce
- ¼ cup Mirin (Chinese cooking wine)
- 1 Tbsp. agave
- 1 ½ Tbsp. chili garlic sauce (available in your grocer's Asian section)
- 1 Tbsp. fresh ginger, finely chopped
- Pancakes: (makes approx. 8 6-inch pancakes)
- 1 cup AP flour
- ⅓ cup boiling water
- Garnishes: thinly cut cucumber, shredded cut carrots, thinly cut scallions, etc.
- Serve with hoisin sauce (available in your grocer's Asian section)
- Preheat oven to 425ºF.
- Line a roasting rack or roasting pan with aluminum foil. Rinse off chicken, take out the innards (if they come with them) and discard. Dry off bird and place onto roasting pan breast side UP.
- Using butcher’s twine, tie the bird’s legs together, above the neck area and then around to the back side, making sure the wings are secured onto the sides of the body.
- Mix the marinade together in a bowl. Using your finger, open the skin flap closest to the neck on the breast, create a space in between the skin and flesh as far down as you can, allowing space for marinade to fill. Pour marinade into the flap and then all over the outside. Set aside for 30 minutes.
- Meanwhile, prepare all ingredients for the glaze. Add them into a small saucepan and cook down until they reach a syrupy consistency, about 7 minutes. Take off heat and reserve.
- Put the bird into the oven and set a timer for 30 minutes. Once it hits 30 minutes, check to ensure the skin is not burning. If it’s pretty dark by now, turn down the heat to 375º F and cover with aluminum foil. Roast for another 45 minutes, until a meat thermometer reads 165º F or you can pick up the bird with a serving fork and allow the juices to run out of the top or bottom cavity. If the juices are clear (no red blood) it is done.
- Take out of the oven and allow it to rest for 15 minutes covered.
- While the chicken is cooking, make the pancakes. Boil ⅓ cup of water. In a bowl, combine the flour and the water until it forms a wet dough. If it’s too dry, add a little water until it forms the wet dough. Transfer to a clean cutting board or surface, sprinkle with more flour and knead in a ball for 5 minutes. After about 5 minutes, the dough should be smoothed out and even (no bumps). Cut into 8 small balls and put back into the bowl. Cover with a damp towel and let it rest for 10 minutes or so.
- Roll the dough into thin pancakes, about ¼-inch thick.
- Heat a skillet to very hot heat. Spray with Pam or use olive oil, and cook the pancakes about 3 minutes each side until they start to brown slightly. Transfer to a paper towel.
** Pancakes can be made a day ahead and reheated right before serving.
- After the chicken has finished cooking and resting, reheat the glaze, adding a little water if it’s too thick. Cut up the chicken into serving sizes. Brush with the glaze and serve immediately with garnishes and hoisin sauce.