Hi Tony, I followed your recipe/ instructions & made the roasted chicken marinated in fish sauce t for dinner tonight. The chicken was very flavourful & meat very moist. However, when I cut opened the parchment paper pouch, the chicken was sitting in lots of liquid ( chicken juice) thus made the skin not crispy. I had to turned the chicken skin side up & put it under low broil in order to crisp up the skins. I am not sure why there’s so much liquid, I did marinated the chicken overnight in the fridge & roasted it in a convection oven as I do not have a air fryer. Perhaps this is what caused so much liquid exuded inside the parchment pouch, almost like a steaming effect. The chicken tasted quite delicious & will definitely make it again but will not wrap it & see how it will turn out. BTW , absolutely love your 爆汁叉燒 recipe, so yummy delicious, better than 叉燒bought from Chinese bbq shop!!👍👍
Hello Tammy. The trick here is to use super high heat to seal up the meat. So much juice came out means the heat is not high enough. You may want to try it again with higher temperature if u don't have air fryer. Unwrap it will make the chicken drier. And I am glad you like my char Siu recipe. I just made it for my dinner tonight. It is so delicious
Yes ...so you won't need to turn them during roasting. And it is a high heat quick roast. unless you lower the heat and let it roast slowly until the skin is golden brown. This way you won't need pan fry the skin...but you want to turn halfway in order having crispy skin both sides
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