Ingredients Checklist
- 1.8kg chicken, butterflied
- 1 tsp sea salt
FOR MARINADE
- 2 tbsp dark soy sauce
- 2 tbsp shaoxing wine
- 2 tsp sesame oil
SAUCE
- ¼ cup Chinese black vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove, minced
- 2 tsp minced ginger
- 1 birdseye chilli, chopped
Instructions
- Rub the sea salt over the skin of the chicken to remove any loose fibres. Pat dry with paper towel.
- Mix marinade ingredients in a small bowl.
- Place chicken on a wire rack set over a tray. Pour over marinade and rub in to coat. Refrigerate uncovered, overnight.
- Preheat oven to 200°C. Place chicken onto a roasting tray and roast for 45 minutes, basting halfway through.
- Rest the chicken for 20 minutes. Meanwhile, mix sauce ingredients in a small bowl.
- Cut the chicken into portions, place onto a serving plate and pour over the sauce.
