This is a request from one of my niece who tried my chicken last year when she came and visit us.
Lately I have made this is a special flip pressure frying pan that I bought of a friend. I have found that the chicken cooked in the flip pan is so juicy and moist and it takes half of the time to cook.
1 whole chicken or 1 kg of chicken wings.
7 Tbsp. soy sauce
1/2 tsp. Chinese five spice
2 cloves garlic, crushed
1 tbsp. hoisin sauce
4Tbsp. honey
In a small bowl, combine soy sauce, five spice, hoisin sauce, honey and garlic. Rub 1/2 of the mixture over the chicken. Rub the remaining mixture on the outside of the skin. Cover the chicken and refrigerate for at least 2 hours or overnight. Preheat the oven to 375 degrees. Stand chicken on vertical roaster ( if you are using a whole chicken )or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with the left over sauce over the chicken and bake for another 10 minutes.
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