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The shining star of your next dinner party — try this five spice roasted chicken dish, crafted by Phillip Tang (@potatoislike). Juicy, savory, hefty. Want to opt for a tingly twist? Replace five spice with Mala Spice Mix and let your taste buds encounter an electric surprise.

Cook time: 1-1.5 hr Prep time: 20 min Serving size: 4-5 servings
plate of five spice roasted chicen
  • 1 whole chicken (4-5 lbs)

  • 2 tsp five spice powder (and/or Mala Spice Mix)

  • 1 tsp salt

  • ¼ cup light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp white sugar

  • 6 slices of ginger

  • 3 tbsp honey

  • empty beer can filled halfway with water

  • colorful prawn chips for garnish

  • Sichuan Chili Crisp


Season inside the cavity of the chicken with five spice powder or Mala Spice Mix and salt.

In a large bowl, combine five spice powder, light soy sauce, dark soy sauce, sugar, and ginger.

Place chicken in marinade mixture. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees Fahrenheit.

Remove chicken from marinade. Reserve leftover marinade.

Place empty beer can on a foil lined baking sheet. Stand chicken upright by fitting the beer can into the chicken.

Roast chicken for 1 hour. After the hour, begin basting the chicken with the basting sauce every ten minutes until all of the sauce has been used up.

Continue roasting until cooked through. Remove from the oven, cover with foil, and let rest for 30 minutes.

Carve chicken. Garnish plate with colorful prawn chips. Serve with Sichuan Chili Crisp.


Lunar New Year gathering