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Rachael makes super-crispy, juicy Chinese-style roast chicken flavored with 5-spice powder, Sichuan pepper, black vinegar and soy sauce.
To get a tasty chicken with juicy flesh and crispy skin, before roasting, the bird needs to be seasoned inside and out and refrigerated overnight exposed, not covered, in the lowest section (to avoid cross-contamination). You can just use kosher salt, but here Rach uses a Chinese-style spice mix, which lends great flavor. She also rubs baking powder on the skin to make it even crispier and super-tight. The process takes time, but isn't difficult and the result is worth it.
Loosen skin of chicken all over. This will help drain any moisture from under skin and yield crispier skin.
For the seasoning blend, combine the ingredients in a small bowl.
For the marinade, combine the ingredients in another small bowl.
Sprinkle 2 teaspoons of the seasoning blend into the chicken cavity, set the bird on a can on a plate, on a beer can chicken pan or on a bundt pan. Add the remaining seasoning blend to the marinade. Cover chicken with marinade and set in fridge upright overnight.
Before roasting, rub the baking powder into the skin and let the chicken stand for 1 hour.
Preheat oven to 425°F with rack at center.
Truss the legs and tuck the wings under. Place the chicken on a rack over a foil-lined tray, spray with oil and roast 20 minutes. Reduce the heat to 325°F and roast 75 to 90 minutes more until very crispy and deeply golden.
While the chicken roasts, prepare the spice blend, celery, scallions and sauce to pass.