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Chili Crisp & Honey Roasted Chicken From Frankie Gaw

Name: Chili Crisp &amp; Honey Roasted Chicken From Frankie Gaw
Prep time: 24 h 30 min
Cook time: 1 h 15 min
Total time: 25 h 45 min
Yield: Serves 3 to 4
Cuisine: American
Ingredients: Chicken; 2 tablespoons kosher salt, plus more for sprinkling; 1 (4 to 5lb) chicken; 14 scallions, with ends trimmed; 1 tablespoon ground ginger; 1 tablespoon granulated sugar; 4 teaspoons rice vinegar or fresh lemon juice; 2 cups water; 1 head garlic, halved; 1 thumb-sized slice fresh ginger; 2 tablespoons unsalted butter; Sauce; 4 tablespoons unsalted butter; 2 tablespoons apple cider vinegar; 1/4 cup plus 1 tablespoon honey; 3 tablespoons soy sauce; 1 tablespoon chili crisp; 1 1/2 teaspoons fresh chopped rosemary (from 1 sprig); Toppings; Scallions, chopped; Cilantro, chopped

by: Food52

December 20, 2022

4.7 7 Ratings

Chili Crisp & Honey Roasted Chicken From Frankie Gaw

Photo by Frankie Gaw

Prep time 24 hours 30 minutes
Cook time 1 hour 15 minutes
Serves 3 to 4

Jump to Recipe

Author Notes

When I was growing up, my family never used the oven. The oven mostly served as a glorified pot holder—its real function a complete mystery to me and my grandma. It wasn’t until we watched Ina Garten pull a golden-brown roast chicken out of her 'pot holder' that we understood an oven’s true purpose. Watching Ina’s Food Network show Barefoot Contessa became our ritual. Her otherworldly cooking in the fairy-tale setting of the Hamptons was a fantasy my grandma and I could bond over. This recipe invokes yet another fantasy—a world where Ina Garten and my grandma get to cook together. A whole roasted chicken stuffed with aromatics absorbs my grandma’s flavors of chili crisp, scallion, and ginger through a rich glaze poured over its crisp skin. —Reprinted with permission from First Generation: Recipes from My Taiwanese-American Home by Frankie Gaw. Text and photography by Franklin Gaw Copyright 2022. Published by Ten Speed Press, an imprint of Penguin Random House. —Food52

Test Kitchen-Approved

What You'll Need

Ingredients

Chicken
2 tablespoons kosher salt, plus more for sprinkling
1 (4 to 5lb) chicken
14 scallions, with ends trimmed
1 tablespoon ground ginger
1 tablespoon granulated sugar
4 teaspoons rice vinegar or fresh lemon juice
2 cups water
1 head garlic, halved
1 thumb-sized slice fresh ginger
2 tablespoons unsalted butter
Sauce
4 tablespoons unsalted butter
2 tablespoons apple cider vinegar
¹/₄ cup plus 1 tablespoon honey
3 tablespoons soy sauce
1 tablespoon chili crisp
1 ¹/₂ teaspoons fresh chopped rosemary (from 1 sprig)
Toppings
Scallions, chopped
Cilantro, chopped

Directions

Brine the chicken: Very generously sprinkle kosher salt (about 1 teaspoon per pound) on the whole chicken from front to back and inside the cavity. Let it rest at room temperature for 30 minutes. While the chicken rests, place 10 of the scallions, the 2 tablespoons salt, ground ginger, sugar, rice vinegar, and water in a blender and blend until smooth. Once the chicken is ready, place in a gallon-size zip-top bag. Pour the blended scallion brine into the bag and seal. Refrigerate for 24 hours, flipping it around the halfway mark so the chicken brines evenly.
Stuff the chicken: The next day, preheat the oven to 425°F. Line a baking sheet with aluminum foil. Remove the chicken from the plastic bag and gently wipe off the excess brine. Tuck the garlic, fresh ginger, and remaining 4 scallions into the cavity.
Place the chicken on the prepared baking sheet, breast side up. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Melt the 2 tablespoons butter and brush an even layer all over the chicken. Roast at 425°F for 30 minutes. Reduce the heat to 400°F and roast for another 35 to 40 minutes, until the internal temperature is 165°F or the juices run clear.
Make the sauce: While the chicken roasts, in a small pot over medium heat, melt the 4 tablespoons butter. Add the vinegar, honey, soy sauce, chili crisp, and rosemary, and stir until incorporated and smooth. Bring to a simmer, then pour into a container and set aside.
Carve and serve the chicken: When the chicken is done, remove it from the oven, cover it with foil, and let rest 15 to 20 minutes. Uncover and carve into breasts (slice breasts into 4 or 5 pieces for easier sharing), thighs, drumsticks, and wings, and place onto a platter. Pour the sauce over the chicken and top with scallions and cilantro to serve.

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6 Reviews

Jaxmccaff January 18, 2025

Really enjoyed this. The brining was easy and resulted in a beautifully moist chicken. The sauce was a great addition - I did reduce the honey in the sauce to have it slightly less sweet. Will definitely be making this again.

jodyrah April 18, 2023

I used a Bell and Evans 4# chicken. I convect roasted on a rack, breast down for the first 20 min. I also basted with the pan juices/butter. The chicken was extremely moist and tender. The sauce was too sweet (for my taste). Fortunately I made it ahead and had time to redo using less honey, some minced garlic and rice wine vinegar in place of apple cider vinegar. I let the chicken rest uncovered and served the sauce on the side, preserving the crispy skin. Served with pork belly fried rice and steamed baby broccoli tossed with some garlic chili oil.

laurie March 9, 2023

This Honey Roasted Chicken From Frankie Gaw looks delicious, thanks for the recipe, it doesn't look complicated to make. https://www.tdchinges.com/

kate March 3, 2023

This sounds delicious! The lazy weeknight cook/poor planner in me would love to see it adapted for chicken breasts or thighs, though... *crosses fingers*

Texas E. January 26, 2023

I made this as the recipe directed, without any modifications. The results were absolutely delicious, Interestingly the texture reminded me of Hainanese chicken.
This dish deserves more attention.

Jounayet R. January 1, 2023

This is the best item recipe I ever tried.

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