Oven Roasted Chinese Five Spice Chicken with Banh Mi Style Slaw on Steamed Buns

Oven Roasted Chinese Five Spice Chicken with Banh Mi Style Slaw on Steamed Buns

Prep Time40 mins
Cook Time1 hr
Total Time6 hrs 20 mins
Course: Appetizer
Cuisine: Asian
Servings: 14 helping

Ingredients

For the Chicken

  • 1 3 - 5 lb chicken
  • 3 tbsps vegetable oil
  • 2 tbsps soy sauce
  • 3 tbsps ginger minced
  • 2 tbsps chopped garlic
  • 2 tbsps sugar
  • 2 tsps curry powder medium
  • 1 tsp five spice powder Chinese
  • 1/2 tbsp salt
  • 4 star anise whole , toasted and finely ground

For The Slaw

  • 3/4 cup carrot shredded
  • 3/4 cup cucumber thinly sliced
  • 1/2 cup radish thinly sliced
  • 3 tbsps rice wine vinegar
  • 2 tbsps sugar
  • 1/4 tsp salt
  • 1/2 2 - 3 cup green onions " long finely sliced

For The Buns

  • 1 cup water warm
  • 1 1/2 tsps yeast instant
  • 1 tbsp vegetable oil
  • 3 tbsps sugar
  • 3 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 baking powder

Instructions

  • For The Chicken: Mix together all the chicken marinade ingredients in a medium bowl.
  • Butterfly the chicken and lay it skin side up, then poke it all over with a fork. Place the chicken skin side up in a ziplock bag
  • pour the marinade into the bag, press out all the air and seal it. Massage the chicken til it is completely and evenly covered in the marinade. Put it in the fridge skin side up and marinade for 4 hours, periodically massaging it to re-distribute the marinade.
  • When the chicken has finished marinating, take it out of the bag and lay it skin side up in a cooking pan, empty out any extra marinade and spread it over the chicken. Preheat the oven to 350F, then roast on the bottom shelf for 1 hour 10 minutes
  • Once the chicken is out of the oven, cover it with tin foil and allow it to rest for 10 minutes.
  • For The Slaw: Place all the ingredients in a medium sized mixing bowl and toss to thoroughly coat the vegetables in the dressing.
  • Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
  • For The Buns: In a large mixing bowl mix together the warm water, sugar and yeast. Cover the bowl with a tea towl and let sit for 5 minutes or so til it begins to bubble.
  • Add the flour, baking powder and salt in that order. Mix it all together with a wooden spoon, then knead and roll into a smooth dough ball for 5 minutes.
  • Cover the bowl with the tea towel and set aside in a warm dark place for 2 hours til the dough ball has more than doubled in size.
  • On a lightly floured surface roll out the dough into a log, cut it in half, and cut each half into 7 equal pieces. Roll each piece into a ball.
  • Press out each dough ball into a 4" circle, then fold in half into a half moon shape.
  • Place all the buns on the wax paper pieces and lay in bamboo steamers
  • Bring a pot of 2" of water to a boil, place the steamers on the pot of water and steam for 10 minutes.
  • Carve the chicken and roughly chop up the meat, at a handful of meat to each bun and top with lots of slaw.