Chinese Style Chicken

Name: Chinese Style Chicken
Cook time: P1H
Total time: P1H
Yield: 10
Cuisine: Asian
Ingredients: coriander seeds; peppercorns; sesame seeds; ginger; chinese five spice powder; prepared mustard; scallions, spring or green onions; garlic; ginger root; honey; rice vinegar; soy sauce or tamari (for gluten-free); chicken; chicken broth; pasta

Submitted by jomarie

Whole roasted chicken rubbed with Szechuan peppercorn, five-spice, coriander, and honey-soy glaze. Served over pasta tossed in the savory pan drippings for a showstopping dinner.

YIELD

10 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

This is roast chicken with serious attitude. A bold spice paste built from Szechuan peppercorns, coriander seeds, five-spice powder, fresh ginger, and garlic gets rubbed all over the bird before it hits the oven.

As it roasts, honey and soy sauce caramelize into a burnished, aromatic glaze that fills your kitchen with the kind of smell that brings everyone to the table.

The real move? Tossing cooked pasta in those pan drippings. Every noodle soaks up the spiced, savory juices for a side dish that honestly steals the show.

Pro Tips

Toast your coriander seeds and Szechuan peppercorns in a dry skillet for 30 seconds before grinding to unlock deeper flavor
Pat the chicken very dry before rubbing on the paste so the skin crisps up properly
Let the roasted chicken rest 10 minutes before carving so the juices redistribute
Use a wooden spoon to really scrape up those browned bits when deglazing the roasting pan

Ingredients

TABLESPOON CORIANDER SEED

TABLESPOON PEPPERCORN
szechuan

TABLESPOON SESAME SEED

TEASPOON GINGER
ground

TEASPOON CHINESE FIVE SPICE POWDER *

TEASPOON PREPARED MUSTARD
ground

SCALLIONS, SPRING OR GREEN ONIONS

CLOVES GARLIC
chopped

TABLESPOON GINGER ROOT
chopped

TABLESPOON HONEY

TABLESPOONS RICE VINEGAR

TABLESPOONS SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)

3 ½

POUNDS CHICKEN
rinsed and patted

CUPS CHICKEN BROTH

POUND PASTA

Directions

Preheat oven to 400℉ (200℃).

In a food processor or blender combine coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, green onions, garlic and fresh ginger.

Process until coarsely chopped.

Add honey, vinegar and soy sauce and mix until just combined.

Rub paste over chicken and place in a roasting pan.

Pour chicken stock around chicken and bake until golden and a meat thermometer inserted in thigh registers 180 degrees, about 1 hour.

Meanwhile, bring a large pot of salted water to a boil.

Add pasta and cook according to package directions, just until al dente.

Drain and place in a warmed large serving bowl.

Transfer roasted chicken to a cutting board or platter.

Skim some fat from pan juices, then scrape the pan with a wooden spoon to release any browned bits from bottom and sides.

Pour pan juices over pasta, toss well, and serve with carved chicken.