Crispy Skin Roasted Chicken

Are these pictures look mouthwatering to you? Do you believe this is homemade? Yeap, it's 100'% homemade! I've seen restaurants serving this kind of chicken or duck very often whenever there's wedding function or birthday party. But never in my head thought of making one and surprisingly I DID !

And here's what I did.

Ingredients :
1 whole chicken (about 2kg)
3 cups water
2 tbsp maltose
1 tbsp vinegar

Seasoning :
3 tbsp fermented soybean paste
1/2 tspn chinese 5 spice
1 whole preserved kamquet, roughly chopped
1 tspn light soy sauce

Method :
(1) combine water, maltose & vinegar in a wok/a large pot and bring it to boil.
(2) make sure the chicken is clean & pad dry, then bath the chicken with the boiling mixture for several times.
(3) tide the neck of the chicken with a string and sun dry for an hour.
(4) again bath the chicken for the 2nd time, sun dry again for another 1-1/2 hours or till a dried & hard skin is formed.
*for ducks : sun dry for about 3-4 hours due to thicker skin.

(5) now, combine all the seasonings and mix well, stuff mixture into the chicken and spread around the core (inner part). Do not rub mixture over the outer skin!
(6) finally, bake at preheated oven 190'C for about an hour or untill the skin is brown & crispy. And serve hot.

I am totally thrilled with the outcome. The skin looks super gorgeous....and really shinny. I will definitely making this again soon or you may also use a duck. Hope you guys will like it too. Enjoy!
I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday.
chicken, main course


  1. You are right, this really does look so delicious Mmmmmmmmm Diane

  2. OMG!! this is SUPER DELICIOUS!! your family must be so impressed at this!! it's very torturing coming to see this now..can order or not?

  3. Crisp, crisp-looking!
    I do air-dry, but like to use maltose and vinegar for making a crispy skin too.

  4. This looks so amazing. I cannot wait for a cool day here so I can use my oven for this. Thanks so much for sharing. It not only looks beautiful but I bet it tastes as good as it looks. Fab job!

  5. Yummy! I love fried chicken!! Looks so delicious!!

  6. Wah, the skin so crispy. You tempt me with this delicious chicken at this hour.....I'm hungry and drooling now,lol

  7. This looks crispy good Kristy! Just like those in a restaurant! Love the colour too! You are great Kristy, a true home chef that everyone can learn from!

  8. looks good I always mess up making my chicken crispy

  9. Ohhh God it looks so good!!!And cripsy is even better!!


  10. This is gorgeous and your instructions are so clear that anyone should be able to make this on their own. Kudos. I hope you have a wonderful day.Blessings...Mary

  11. Mouth watering?? Heck, yeah! So that's the secret...

  12. OMG, the skin look glistening and super crispy!! Just like the roast chicken from the chicken rice stall. I can't wait to try this out. Thanks for sharing the tips.

  13. I don't eat chicken but my kids do and that is one gorgeous recipe...and the photos are fantastic, you can see the crispy skin perfectly!
    Hope your having a great week

  14. Yesterday I just saw a TV program show how to roast chicken this way, and here you come. Indeed the skin look so cripsy, I might try this soon.

  15. im salivating here right now! gorgeous looking chicken!

  16. I want the drumstick pls. Ya, I have flooded my keyboard liao! haha

  17. Kristy....I marvel at your ability to make food looks so good that just gazing at them , the desire to lost some calories is gone and I so want to eat this at the restaurant now LOL! thanks to your great pics of your crispy skin chicken. Well done and thank you so much for the recipe. All restaurant will have to close shop soon ! :p

    Have a great day!

  18. so this is how the crispy chicken is done.. must go for sun tan one! now only i know..

  19. 你的家人真有口福哦,我都流口水了:P

  20. Diane : Thanks! Hope you'll like it too.

    Lena : Wow, you're stilla wake at 12.20am!!! haha...

    TasteHongKong : I'm sure this is one famous cuisine in HK!

    KimBee : Thank you & hope you'll love it too!

    ChrisAu : Sorry Au, this is a baked chicken but you can still fry it. Do keep me inform if you've tried the fried version. lol! :o)

    Amelia : You too still awake! It's normal to be hungry after 12am. So, you better go to bed early. haha...

    Bee : Wow you guys still awake at 1am! Thank you for your lovely comment. Most appreciate it. Hope you will like it too.

    Ren : Do let me know if you've tried this out!

    Ana Rita : Thanks! I'm sure you can make this too.

  21. Mary : You're welcome! And thanks for your lovely words.

    Belinda : haha... What secret????

    Gert : All the best!!!

    Alisha : Thank you so much! Hope your kids will love it too.

    Christine : Thanks!

    Sonia : Hope you'll love it!

    J3ss : Thank you!

    Yummy Bakes : hahaha...

    Elin : Hey, still early! I thought your lunch time is after 1pm!!!! haha... Thanks a lot for your lovely comment. Most appreciate it.

    Claire : haha...only tan the chicken!

    鱼鱼 : 谢谢!

    Thank you everyone for stopping by and spending your time here with me. And also thanking all for your lovely comment. I am really appreciate it.

    Hope you're all having a fabulous day.

    Blessings, Kristy

  22. Very crispy!! I really enjoy its sexy golden colour!

  23. drooling need the meat..just give me the skin enough liao

  24. That looks fabulous, Kristy! I confess, crispy skin is my favorite part! (Don't tell!)
    The color is perfect and yes, I can see a duck being cooked the same way.

  25. Oh wow kristy! That really is crispy! Great colour on the skin too! Thanks for sharing an awesome recipe!

  26. El pollo lo has preparado mejor que un chef,buena técnica para que se dore y salga la grasa,se ve estupendo,the photos are fantastic,hugs,hygs.

  27. super crispy skin..I love it!! thanks for a great recipe, it is sure to a be a hit at my home!

  28. 哦....这是我难以抗拒的!还有剩的吗?

  29. Kristy, you are undoubtedly a wonderful cook. From the photo I can taste the moistness of the chicken. I may have to try this. thanks

  30. So sad Kristy, I'm the last one here :( Nothing left for me? hahaa...
    When I saw your 2nd pic hanging the chicken under the sun, I just remember I had the same pic exactly like yours but mine was a duck ;D

  31. Wow...perfect roast!!! Kristy, you can open a restaurant already! That's beats all that I have seen. I've just taken my dinner but am very hungry again looking at this.....mmmm. I should take this for midnight supper :D But then, poor chicken being hung! Hope you had a great day!

  32. If there were ever to be a Crispy Chicken beauty contest, Kristy, your chicken is sure to win!!! What an outrageously crispy crust. A bit of effort but oh so worth it, I'm sure.

    Thank you so much for sharing...

  33. I can't believe that this is homemade too!!! This roast chicken is too perfect to be "home-made"!

  34. Ha, and I thought I had a crispy chicken recipe!! This beats all, it looks absolutely mouthwatering.

  35. Angie : look!

    Kathy : haha...are you sure?

    Barbara : Zipped.... :o)

    Shaz : Thank you very much. Hope you'll like it too!

    Rosita : Muchas gracias por sus palabras encantadoras. Me siento feliz. Espero que te guste demasiado!

    Sweetlife : Hope your family going to love this too!

    Chin : Sorry, no more left!

    Diana : Thank you very much for your sweet comment. Hope your family will love it too! Btw, great to see you here.

    Ann : :o) Oooo...I actually wanted to make a duck but can't seems to find a perfect size of duck . So ended up making a chicken. ha...

    Mary : What a compliment, chef! Thanks alot. I am really appreciate it but I am still far far away from that. lol!

    louise : You're welcome. Hope your family will like this too.

    Zoe : Thanks so much for your lovely words

    Trix : How nice to see you, dear! Glad you like this chicken recipe too. Enjoy!

    Thank you very much to all for spending your time here with me and really glad see you all weeks after weeks.

    Hope you're all having a great time.


  36. Kristy, this looks perfect!! This is a must try especially since there's no deep-frying involved :) Thanks for sharing! Bookmarked hehe

  37. This looks awesome and looks like a recipe I would seriously and happily prefer to try out this weekend! Lovely blog and great pictures!!

  38. Kristy, this chicken looks scrumptious--shiny bronze color, crisp skin, and deep flavor. beautiful work.

  39. Wah! You boleh!!! Beautiful job Kristy! Looks so professional and of course, absolutely DELICIOUS!!

  40. Mouthwatering indeed. Can place order? When I was a kid, I used to walk past by the back of the restaurants and see all these chicken and duck hanging outside to dry.

  41. Damn!! That looks just the exact real deal! My grumbling of cravings is caving in. Oh no!

  42. WOW! Very impressive Kristy!

  43. That looks awesome! I want to make one too.

  44. Hi,
    You mean to sun dried directly under the sun, will it attract flies? TQ.

  45. Delphine,
    Yes, under the hot sun!
    Tips : use plastic wrapper to wrap or stuffed in all the holes, around the neck & stomach. Other than that, nothing can attract the flies.
    Thanks for stopping by & hope to hear from you more often.
    Regards, Kristy

  46. Wow, what lovely crispy skin chicken! The marinade sounds so delicious! Thank you for sharing this post with The Weekend Roundup, Kristy!

  47. Hi Little Space,

    Thank you so much for your kind advise, noted.

  48. Hi Kristy,
    May I know where to buy the preserved kamquet?


  49. Hi Xiqi,
    If you're staying around the region then you can get those preserved kamquet at common grocery shops around wet market or at the chinese medical hall.
    All the best and hope you'll enjoy the recipe.

  50. Roasted to perfection!
    I've gotta try this, love a crispy skin roast chicken :-)


  51. hi, i'm unable to find maltose in my there a replacement for tht?


  52. Can I use honey to replace maltose? I don't have a place to dry this under the sun as I'm staying in Sgp HDB flat. If I dry it in the house, how long do you think it will take?

  53. mmmywn : you can try with glucose but reduce the quantity.

    Anonymous : honey is not a good replacement cause it won't help to keep the crispyness of the skin. Try glucose instead but in smaller portion. Other than that, of coz, it will take longer time

    Thanks so much for stopping by. And good luck!

    Best wishes

  54. hi, thanks for the reply

    can use cooking oligosaccharide coz this is the only glucose i can find..if not, can add melt sugar?


  55. Hi Kristy

    How does your preserve kumquet look like? Is it in bottle or packet? Sorry for asking stupid question, I am new in cooking.

    Thank you.

  56. mmmyen : hey, sorry for the late reply. You can try with melted sugar by increasing the quantity.

    BabeIpoh : You can actually use any kumquet. Basically, pro chef will recommend to use the dried kumquet skin. I used the candied ones. I think you can easily find them at the Chinese grocery store in NZ. I've seen them before. Good luck!

    Thanks so much girls for stopping by. All the best.


  57. This looks crispy good Kristy! Just like those in a restaurant! Love the colour too! You are great Kristy, a true home chef that everyone can learn from!

  58. The recipe worked perfectly for me! I used it to cook a roaste chicken for Chrismas lunch (I know it doesn't sound quite right - Chinese roast for Chrismas;) ), my guests in Australia like it! I think the chicken was roasted surprisingly well. The skin was crispy yet the meat was very juicy. As for flavour, the five spice seasoning was not overly strong, but the flavour subtlely reminded me of my favourite roast chicken in Malaysia.

    I made a few variations to 'My Little Spice' recipe. First, I substituted Maltose with Maple Syrup as I couldn't find maltose in the supermarket. Another thing, I didn't use any Kamquet as I couldn't find it and haven't heard of it. Also, I had omitted fermented soybean paste for the same reason.

    The rest of the recipe would certainly promise that the chicken came with crisp golden skin. I did the sun drying process twice as mentioned, and I was lucky enough to have perfect wind and sun. Yes, the chicken must be dried under the sun and make sure the second round dries the skin hard like plastic. My tip, be careful with the way you go about tying the chicken for hanging, as the skin can be easily torn when wet. For my convenient, I performed the drying process a day before the roast so that I would have enough time to cook the feast the next day. Therefore, I kept the chicken in the fridge approximately two hours after the drying process. To ensure the skin of the chicken remains air dry, the chicken was left open, unwrapped resting on a stand. On the day, I took the chilled chicken out from the fridge early in the morning so that the chicken wouldn't be as cold before putting it into the heated oven.

    The only thing that I would expect it to be better is how to collect the juice from the chicken during the baking process. The juice seemed to be dried and stuck to the bottom pan or might just have evaporated.

  59. Hi,
    What brand of fermented soybean paste do you use? I have seen so many variations at the Asian grocery store I'm not sure which one to get. Please help!

  60. Hi Anonymous,
    Just get the red fermented one, will do ! And the best brand as follow.

    Hope this will help


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