FIVE SPICE ROASTED CHICKEN
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
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.