Roast chicken with spicy oil


800g baby chicken
4G salt
10 ml soy sauce
Right amount of rice vinegar
Long life deep mountain wild honey


Step 1
Remove the hair and buttocks of the chick, empty the internal organs from the tail opening, open the neck, pull out the throat, and wash it for use

Step 2
Use the fork to pierce the chicken densely

Step 3
Mix homemade chili oil, salt, homemade five spice powder, soy sauce, rice wine, onion and ginger to make a marinade

Step 4
Spread the marinade evenly on the chicken body and cavity, put the onion and ginger into the chicken belly, cover with plastic film, and marinate in the refrigerator for 48 hours

Step 5
Put the pickled chicken on the baking fork, wrap the tip of the wings and the end of the chicken legs with tin foil, and fix the chicken head, wings and legs on the chicken body with cotton thread

Step 6
Preheat the oven for 200 degrees, heat the chicken with six tubes, rotate and circulate the hot air for 80 minutes

Step 7
After baking for 30 minutes, take out the chicken, brush the marinade on the chicken body, and continue to bake in the oven

Step 8
After baking for 60 minutes, take out the chicken, brush the chicken with crispy water mixed with honey and rice vinegar, put it in the oven and continue to bake for 20 minutes