How to make Chinese roast chicken with super crispy skin (new)

This video shows you how to prepare The Chinese roast chicken with five spices powder and Szechuan peppercorns. This recipe will review the technique of how to make the skin of the roast chicken crispy.

Note: At 2.16 min the spelling should be air-con, not air-cond.

[peggyjersulus]

Mate, thank you for your video. I did it! I followed your instructions and I am now a SUPERHERO with the family. Wow! I can't believe it worked. (I'm not a very good cook). Thank you for sharing. And YES to any one out there, you MUST dry the chicken in the fridge for 24 hours. Love from Australia. xx

[jeanettewoo]

I just want to say thank you. I tried this recipe and it was very nice, especially the marinade. I didn’t bake as long, just 1 hour and it was perfectly cooked and juicy.

[ricstar]

I have used this recipe for two years with allot of success. Thank you for sharing.

[chinsm]

Thanks for the recipe. I tried it earlier without honey and it tasted like the ones you get from Chinese wedding dinners. Keep up the good work!

[junielee]

Thank you KP for the recipe. Roasted the chicken last night after marinating overnight and it was super good. The whole chicken was finished within minutes. It was really nice and went so well with my home cooked Hainanese chicken rice and chili sauce. 👍👍👍

[rileyjackfansmithandjones]

Wow! I love roasted this is Next Level! I trained as a Chef as a teen, and changed Careers in my gave up the pursuit of perfect Chicken Pork, Lamb or Beef
This is Perfect Chicken

[imeldacarinoespanto]

Awesome thanks for Sharing your great knowledge in cooking..

[allysasermar]

Thanks a lot for sharing your knowledge on cooking. I love roasted chicken

[prazertv]

I never understood the reason for letting the chicken sit in the refrigerator for 24 hours, but now it makes a lot of sense. Looking forward to trying this recipe.

[muchoproblem]

That chicken looks so cute sitting on the can. 😍😍😍

[doniellestenson]

I love All your recipes.As well as the simple and practical methods you exhibit for us.I use my fingers instead of a knife.To loosen chicken skin from breast and back.This for me is gentler with less chance of tearing a hole.Thank you for your work.

[Verhoh]

May I give a tip on how to losen the skin from the chicken in a easier way ? If you do not wish to puncture the skin, better use a spoon (bottom side up) instead of a knife....Love the dish gonna make it soon. Thank you.

[kanivakil]

A lot of Chinese food is like magic in that it amazes you because you don't know how it's done until you watch a video on "how to" like this video.

[assuntakoay]

Thank you Sifu
It’s a treat t hv REAL instructions dat WORK!

[darrenpetersen]

Yummy thank you for sharing this recipe, I even went to your page, you are my new teacher in making lovely roast chicken. LOVE from Fiji

[balajikibhagatbitoodi]

I will surely try this at my shop now I got perfect one after watching so many videos

[charitobenipayo]

I love chestnuts, and I remember HongKong they roast them on a huge frying fan that also contain " buhagin ) or ashes and they roast them on that big roasting pot, how I wished I could have had eaten a lot.

[muimui]

Thank you for sharing, Sir. I wish you all the best and God bless you.

[CookingDeliciousFood]

amazing food
Hello everyone! Have a nice day.

[enghintan]

Kwan, yr methods are simple and they give traditional tastes.

Thanks.