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

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

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.

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!

Great demonstration! I’m intrigued to try the dry chicken method whether I do a Chinese flavor or not. Though I’m wondering how a dried chicken would come out roasted in the crock pot.

Your channel is awesome! Good, detailed cooking instructions. 👍👍👍👍👍 will try this. Love your recipes.

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

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

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. 👍👍👍

thank you for the TIPS and TRICKS i luv it

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

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.

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.

That looks so good.

Looks very good. Thanks for the tip.

Thank you very much good idea

Awesome thanks for Sharing your great knowledge in cooking..

Hey thanks I sure will try this recipe!

Looks sooo good… must try. Thank you for sharing.

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

That roast chicken sure looks good n must have tasted good too, judging from the marinade N the marinating/drying time in the refrigerator.Wow, must try.Surely better than my usual roast chicken(haha,, no crispy skin😁

Thank you for sharing your recipe.

Looks delicious. Thank you for sharing

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.

Great tutorial. I will try this. Thanks for sharing

Wow... Thanks for the tutorial.

Excellent! Can't wait to try.😃

Delicious n thank you.

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.

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

Looks delicious

nice great video!

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

Awesome. Your method to explain and demonstrate is really nice and that bird looks yummy.

Looks good.

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

awesome, thank you :)

That was a awesome very clear practical salute

Wow! I love roasted Chicken.....but this is Next Level! I trained as a Chef as a teen, and changed Careers in my thirties.....never gave up the pursuit of perfect Chicken Pork, Lamb or Beef This is Perfect Chicken

Hello Sir, thank you for taking the time to shoot this recipe. What is the reason for the initial drying of the chicken skin before applying a wet marinade to it and letting it dry a second time please?

it turned out better than expected ty

Thanks for sharing your recipe I will surely make this one and I will get back with you to let you know how it turned out have a nice day take care stay safe

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.

thanks bro👍🏻👍🏻👍🏻

Yum yummy..thanks

looks yummy

Thanks for sharing this wonderful recipe . I must try it on our upcoming Vietnamese New Year party 2017 and I am sure everybody will love it. Thanks Chef .

👍👍👍 Thank you. 😍

I leave the clean chicken in the fridge uncovered for 3 hours. It dries up very well.

Looking very nice ur recipes

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

Thanks you for this recipe your style is perfect!

Thank you

Thanks for sharing recipes, after marinade and take out from refrigerator, why chicken skin no like dry,is wet, anything wrong ?

Good food .thanx

Thank you for clearing up a life long confusion. Now I know why chicken and duck is hung up at asia kitchens. Can't wait to try this recipe. Thank you kindly, Chef 😁

Great recipe. Thank you! Will try.

interesting, for Chinese Crisky skin chicken, usually, the chef will use syrup mixed with red vinegar and sugar, but honey should taste good too

amazing food Hello everyone! Have a nice day.

Thanks for sharing. Would like to learn. Shrimp ball dim sum Thanks again!

what i want to say is, YOUR DISH PLATE LOOKS SIMILAR TO MINE... HAHAHA. i'll try the recipe sometime.. thanks

Thank you for sharing

Tq ..for ur patient n passionate

Hello sir , can you make a video about receipe to cook chicken tight

wow thanks chef ! : )

How much salt should be used?

Really tasty, thank you my dare friend.

Nice

Thanks bro

I tried to skip the first step, where you dried the chicken in the fridge before adding the marinade. I just proceeded with the marinating and drying in the upright fridge, and the result was the same. By the way, I used the injection method to marinate the chicken and used brown sugar soy sauce only for the skin. In addition, I butterflied the chicken for even cooking without flipping. Thank you for this tips.

Very nice. I have few free range chicken that I'll try and I think this would have been nicer if you could show a recipe for a sauce to accompany the chicken .

thank you for your time..i will try this..

I had a fresh chicken from our backyard that had a wound so it had to be culled anyway but after plucking we noticed the skin is damaged because of that fleshwound ( it penetrates very deep and the chicken is having various damage on its skin , can we still use it to roast it this style or do we need a chicken with a good skin ??? we have it on a hook now to let the meat ' die ' and it will be dry anyway too so we aren't sure we can roast it like this , also because the skin is very fragile we are having wholes if marinated ... Can U please let us know ? thank you

Thanks for this recipe I've been looking for it for so long I'm going to try soon and let you know how it will come out It looks so good

Can hear you ok. This looks great. Going to use chicken instead of duck.and this looks like best recipe so far. Bravo!

Wauw. I will try this. It is not do difficult. I dont have a tool to hang the chicken so I will hang it for Two ours more in a foodcan. Love ur teaching. Plz tell us the chau mein recipe .God bless uu

Hello there?? I like your oven where can I purchase it?

All best food in Malaysia👍👍

How do you bake with the ckicken less than 2kg?

Kwan, where is yr restaurant? Wold like to visit it.

2:48; What are these 5 spices? Wish to learn them.

PERHAPS USING COMPRESSED AIR LIKE IN PEKING DUCK TO SEPARATE THE SKIN??

Once again, your video is very nicely done and you explained clearly the purpose of each step. I hope your book that contains the Authentic Wanton has been published and is well received. On this video, my only disappointment is that you did not show the chicken being cut so that we can see how crispy the skin has turned out and how moist the meat under the skin is. It would be good to be able to see these. But all the same, well done and thank you for posting and sharing this recipe.

Love your program however I use dessert spoon it is easier n safer than using a knife to seperate the skin from the meat.

Thanx for the resonce...I saw in one of a other video they add red food coloring mix with char saw sauce and it became redish after roasting.

Am curious how you cook the chicken in your restaurant... do you make it in a big oven and put some chicken all together? How do you adjust for the temperatur and time for cooking? Is it the same with the individual oven like in the video?

Really liked this thank you. How often is this made traditionally?

I have to wait 12 hours?! Worth. Every. Bite.

I,ve had crispy skin chicken . It's good

very good

szechuan peppercorn where is buy in india?

I will try this tomorrow. Would have been more helpful to tell the amount of each ingredient going into marinades.

Dear sir, the way you explain how to roast a chicken or duck ... i like it when it become redish ..what make that the chicken become redish color? did it mix with red food coloring and the black soy sauce togèther? Please explaine this.. i like it when its redish color..

Can you tell me please what is the ingredients of five recipes

Hi 🤗 it's Hunger Solutions here 🤝 stay connect 😊 keep sharing 👩‍🍳

May I know where to buy the five spices..

What type of oil are you brushing on it? I have the same type of oven :-)

Class

Wish to know what are these spices please thanks

Sir, u said second step to make the whole chick dry is left the chick for 12 hours right? Where i put that chick? In refrigerator? Or just leave in kitchen with some fan? If in fridge after 12 hours it will wet right after few minute we remove that chicken?

Very Informative !;)