Serves 4 

Prep:   30 mins          Cook:  1hr 10 mins   Marinate:       3hrs 

  • 1.8kg (size 18) chicken (I used 3 chicken supreme pieces this is the breast and wing on the bone with skin – I get these from my local butcher)
  • ½ cup (125ml) dark soy sauce
  • ½ cup (125ml) light soy sauce
  • ½ cup (125ml) malt vinegar
  • ½ tsp bicarbonate of soda
  • 2 tsp Chinese 5 spice
  • 1 tsp caster sugar
  • Lime wedges, ground white pepper, to serve


  • 4 cups shredded gai lan (Chinese broccoli)
  • 2 cups shredded wombok (Chinese cabbage)
  • 2 carrots, grated
  • 1 cup chopped coriander leaves and stems
  • 3 green onions (shallots), julienned
  • 1 long red chilli, finely sliced
  • 2 tbsp lime juice
  • ¼ cup (75g) whole egg mayonnaise

Wash chicken and pat dry with paper towel. Combine soy sauces, vinegar, bicarbonate of soda, Chinese 5 spices and sugar in a large bowl. Add chicken and roll to coat. Turn chicken breast side down, cover with plastic wrap and refrigerate for 3 hours or overnight to marinate.

Preheat oven to 220C or 200C fan. Remove chicken from refrigerator 30 minutes before cooking. Remove chicken from marinade. Sit chicken on a rack set over a roasting pan half-filled with water. Roast for 20 minutes. Reduce oven to 160C or 140C fan and cook for another 50 minutes, until skin is crispy and golden brown, and chicken is cooked through. Transfer to a plate and rest for 20 mins. (If using the supreme pieces the cooking times is between 25-40 minutes, or until cooked through).

Meanwhile, combine all coleslaw ingredients in a large bowl. Set aside.

Use a cleaver or large knife to chop chicken into six pieces. Slice chicken breast. Serve with coleslaw, lime wedges and white pepper. 

This recipe by Ross Dobson and is in the BBC Australian Good Food Magazine – March 2011


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