Golden Phoenix with Mandarin Sauce

Based on 1 rating

45

min

Preparation

45

min

Cook

Hard

Difficulty

5

Steps

19

Ingredients

Crispy on the outside and tender on the inside, with a tangy twist!

Let's start cooking!

Marinade mixed together in a bowl

Step 1 - Preheat oven and make marinade

  • Preheat the oven to 200°C.

  • In a bowl, mix garlic, crushed ginger, ½ cup soy sauce, ¼ cup mandarin orange juice, ¼ cup oyster sauce, ½ Tbsp kecap manis, 1 Tbsp sugar, ½ tsp salt, ¼ tsp white pepper until well combined.

Chicken massaged and rubbed with marinade

Step 2 - Marinate chicken

  • Massage the marinade evenly over the chicken and leave to marinade in the fridge for 24 hours (a minimum of 6 hours).
You may dry the chicken in the fridge instead of in front of the fan
Chicken drumstick wrapped with aluminium foil

Step 3 - Dry and roast chicken

  • Place the chicken skin side down on an aluminum lined rack and leave to dry under a fan for up to 4 hours.

  • Using pieces of aluminum foil, wrap the drumstick ends and wings tips.

  • Place the chicken in the oven’s centre rack, roasting for 35 minutes. (If it gets too brown, cover the tray with foil.)

    Wrapping the drumstick and wings in aluminum foil prevents it from burning
Sauces added together to make glaze

Step 4 - Make glaze

  • In a bowl, mix together 2 Tbsp mandarin juice, ¼ Tbsp black pepper, 1 Tbsp honey, white sesame seeds and ½ tsp five spice powder.
Chicken glazed over with marinade

Step 5 - Glaze the chicken

  • After 35 minutes, brush glaze evenly over the chicken, remove the foil at the wing tips and drumsticks. Let it roast for a further 8 to 10 minutes.

Serve

Glazed and roasted whole chicken on a plate with orange and vegetables

On a round plate, place the chicken on a bed of lettuce. Arrange peeled orange wedges and cucumber around the chicken. Garnish with 1 Tbsp of toasted white sesame seeds.

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