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Roast Chicken-Chinese Spiced

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“A recipe from David Herbert's "Perfect" series. Haven't tried it yet, but love all these spices. Posted so I don't lose the scrap! The cooking time includes 6 hours marinating.”
7hrs 40mins

Ingredients Nutrition


  1. Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured.
  2. Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar.
  3. Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel. Rub spice mixture all over the chook.
  4. Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven.
  5. Roast for 60-70 minutes, until cooked and golden. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready.
  6. Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables.

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