Note: When the sugars caramelize, the chicken does take on a dark, almost blackened, hue. It won't taste that way, though. If it starts to get too dark while cooking, simply tent the chicken loosely with foil and let it continue to cook. You may also opt to flip it over halfway through.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:About 2 hours
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/2 serrano pepper, minced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Chinese black vinegar
- 1 tablespoon rice wine vinegar
- 2 tablespoons packed brown sugar
- 1 1/2 teaspoons granulated sugar
- Kosher salt
- Cracked black pepper
- 5 to 6-pound whole roasting chicken
- 1/2 cup dry white wine
- 2 tablespoons butter
Adjust oven rack to lower-middle position and preheat oven to 375°F.
Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and serrano peppers and sauté until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes.
Place chicken in a roasting pan and liberally brush the outside with sauce. Transfer chicken to oven to cook, basting periodically, for 1 to 1 1/2 hours, or until a thermometer inserted into thickest part of thigh registers 175°F and the juices run clear.
Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.
Meanwhile, place roasting pan on stovetop over medium-high heat and add wine. Bring to a boil, scraping browned bits off of bottom of the pan. Lower heat to a simmer and cook until reduced, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.
Carve chicken, drizzle with sauce and serve immediately with additional sauce.