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Crispy Skin Chicken

Preparation 10 minutes (plus 3 hours marinating)
Cook 50 minutes
Serves 4
Total time 4 hours

  • 1 tbsp rice vinegar
  • 2 tbsp shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp grated ginger
  • 1 tsp five spice powder
  • ½ tsp Saxa Salt
  • ½ tsp Saxa ground black pepper
  • 1 ½ kg chicken pieces, skin on
  • 2 tbsp vegetable oil
  • 2 tbsp Gravox Supreme Chicken Gravy (Box Powder)
  • Steamed rice to serve

Made With Gravox
  1. In a small bowl, combine vinegar, 1 tbsp shaoxing wine, 1 tbsp soy sauce, brown sugar, ginger, five spice, salt and pepper. Mix well.
  2. Score chicken pieces in several places. Place in a shallow dish and rub marinade all over chicken to coat well. Chill, covered for 2-3 hours.
  3. Pre-heat oven to 220c. Line a baking dish with baking paper.
  4. Heat oil in a large frying pan on high. Cook chicken, 3-4 minutes, each side, until skin is golden and crisp. Transfer to baking dish, skin side up. Bake, 35-40 minutes, until cooked through. Transfer to a platter, cover with foil to keep warm
  5. Drain pan juices into a saucepan add Gravox Supreme Chicken Gravy Powder, mix well to make a smooth paste. Cook for 30 seconds on low heat, stirring continuously. Gradually add ¾ cup (185ml) of water. Bring to the boil; add remaining shaoxing wine and soy sauce. Reduce heat and simmer for 1-2 minutes.
  6. Serve with rice.