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Roast Chicken with Hoisin Jus
Serves
1 whole chicken (3-4 servings)
Total Time
12 hours; 45 minutes
Prep Time
12 hours
Cook Time
45 minutes
About
Chef Calvin Eng of Bonnie’s in Brooklyn brings his signature Cantonese-American flavor approach to this elevated roast chicken inspired by traditional Cantonese roast duck. While the dish pays homage to the rich, aromatic marinades of the original, Chef Eng’s version uses Kikkoman® Gluten-Free Hoisin Sauce and Kikkoman® Oyster Sauce to create deep umami flavor and glossy, caramelized skin. The bird is marinated overnight for maximum flavor, then roasted to a golden, crackly finish. It’s served with a silky hoisin jus — fortified with pan drippings, cooking wine — that captures the perfect balance of sweet, savory, and aromatic spice.Ingredients
Chicken:
- 69 g Kikkoman® Gluten-Free Hoisin Sauce
- 20 g Kikkoman® Oyster Sauce
- 16 g kosher salt, divided
- 4 g freshly ground white pepper
- 2 g five-spice powder
- 3 g sugar
- 2 g MSG
- 1 g onion powder
- 1 whole chicken (3.5–4 lb), spatchcocked, backbone reserved
- 6 g olive oil
Hoisin Jus:
- 6 g olive oil
- 120 g carrots, sliced into coins
- 250 g white onion, cut into large dice
- 238 g water
- 90 g Shaoxing wine
- 23 g Kikkoman® Gluten-Free Hoisin Sauce
- 20 g Kikkoman® Oyster Sauce
- Pinch of five-spice powder
- Pinch of freshly ground white pepper
- 42 g unsalted butter, cubed
Directions
- Make the marinade: In a small bowl, combine the Kikkoman® Gluten-Free Hoisin Sauce, Kikkoman Oyster Sauce, 1 tablespoon of salt, white pepper, five-spice powder, sugar, MSG, and onion powder. Mix well.
- Prepare the chicken: Gently separate the skin from the breasts and legs, starting from the neck area, being careful not to tear the skin. Rub the marinade underneath the skin and on the underside of the chicken. Place the chicken skin-side up on a baking sheet. Wipe off any excess marinade from the skin and pat dry. Evenly sprinkle the remaining ½ tablespoon salt over the surface.
- Marinate: Refrigerate the chicken uncovered for 12 hours to allow the skin to dry slightly — this helps ensure crispy, golden skin after roasting.
- Temper and prep for roasting: About 30 minutes before roasting, remove the chicken from the refrigerator to temper. Tuck the wing tips under to prevent burning. Preheat the oven to 450°F and position a rack in the middle.
- Roast: Pat the skin dry again if needed and drizzle evenly with olive oil. Roast for 25 minutes, then rotate the pan and continue cooking for another 20 minutes, or until the internal temperature reaches 150°F. (The chicken will reach 165°F while resting.) Tent loosely with foil if the skin browns too quickly.
- Prepare the hoisin jus: While the chicken roasts, heat olive oil in a medium pot over medium-high heat. Add the reserved chicken backbone and brown on all sides, 4–5 minutes. Add the carrots and onions, cooking until lightly caramelized, another 4–5 minutes. Deglaze with water and Shaoxing wine, scraping up any browned bits. Bring to a boil, then reduce to medium-low and simmer until reduced by half, about 25–30 minutes.
- Finish the jus: Strain the mixture through a fine-mesh strainer and discard solids. Return the liquid to the pot and whisk in the Kikkoman Gluten-Free Hoisin Sauce, Kikkoman Oyster Sauce, five-spice powder, and white pepper off heat. Gradually whisk in butter cubes until the sauce is fully emulsified and glossy.
- To serve: Let the chicken rest for 10 minutes before carving. Serve with the warm hoisin jus spooned generously over the top or on the side.
Recipe created in partnership with Chef Calvin Eng of Bonnie’s, Brooklyn. Adapted from Salt Sugar MSG by Calvin Eng with Phoebe Melnick.
