• 3 TBSP Amano Soy Sauce
  • 1 1/2 TBSP Honey
  • 1/2 TSP Chinese Five Spice Blend
  • 1/2 TSP Mirin Rice Cooking Wine
  • 1/2 TSP Sesame Oil
  • 1/4 TSP Salt
  • Cavity Stuffing:
  • Garlic Cloves, lightly pounded
  • 1 Inch long piece ginger, peeled and sliced

Skin Coating:


  1. Wash dry & truss the chicken.
  2. Mix all marinade ingredients.
  3. Rub it generously on the skin of the chicken and also the cavity. 
  4. Stuff the cavity with the ginger and garlic
  5. Put the chicken in a sealable container - even a big zipper bag will do, and pour in the remaining marinade.
  6. Let sit overnight, in the fridge.
  7. Preheat your oven to 400 F
  8. Remove chicken from marinade, remove stuffing, allow to dry for about half an hour.
  9. Pop the chicken in a roasting pan, and cook for 45 minutes, then flip and roast 15 more.
  10. After an hour of baking, baste the chicken with the skin coating, and cook for an additional 20 minutes, basting at least twice.