# Sticky Sesame Roast Chicken with Ginger-Scallion Drip

This recipe features a delicious sticky sesame roast chicken served with a flavorful ginger-scallion drip.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 3 tbsp tamari
- 2 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp brown sugar
- 1 tsp five spice powder
- 4 whole star anise
- 3 spring onions
- 1 thumb-sized piece ginger
- 1 whole chicken
- 2 tsp kosher salt
- 2 tbsp sesame seeds
- 7 tbsp butter
- 0.5 cup dry vermouth
- 3 scallions
- 1 large piece ginger
- 1 tsp ground white pepper
- pinch salt
- 8 tbsp neutral high-heat oil
- bok choy

## Instructions

1. Chop the spring onions into 2 1/2 inch pieces.
2. Grate the ginger.
3. Combine tamari, rice wine vinegar, toasted sesame oil, brown sugar, five spice powder, star anise, chopped spring onions and grated ginger in a bowl and whisk well to make the marinade.
4. Salt the chicken thoroughly.
5. Place the chicken into a large freezer bag.
6. Pour the prepared marinade over the chicken in the bag.
7. Seal the bag tightly and massage the chicken to coat it evenly with the marinade.
8. Double-bag the chicken to prevent leaks.
9. Marinate the chicken overnight in the refrigerator, flipping the bag occasionally to ensure even marination.
10. Preheat the oven to 425°F.
11. Let the marinated chicken come to room temperature for 1 hour before roasting.
12. Drain the marinade from the bag into a bowl and set it aside.
13. Place the chicken in a cast iron pan or baking dish.
14. Tuck butter cubes around the chicken, including inside the cavity if desired.
15. Sprinkle sesame seeds over the chicken.
16. Pour the reserved marinade over the chicken.
17. Roast the chicken on the center rack of the preheated oven.
18. After 20 minutes, add 1/4 cup of dry vermouth to the pan, scrape and stir the pan juices, and baste the chicken.
19. Rotate the pan for even cooking.
20. Continue basting every 20 minutes, adding another 1/4 cup of vermouth at the 60-minute mark.
21. Add a splash more vermouth if the pan gets dry.
22. Cook the chicken until it reaches an internal temperature of 165°F.
23. Finely mince the scallions for the ginger-scallion sauce.
24. Microplane the large piece of ginger for the ginger-scallion sauce.
25. In a heatproof bowl, combine minced scallions, microplaned ginger, ground white pepper, and a pinch of salt.
26. Heat neutral high-heat oil until sizzling.
27. Pour the hot oil over the mixture in the bowl.
28. Stir to combine once the bubbling subsides.
29. Cut the bok choy in half.
30. Place the bok choy on a baking sheet and season with salt.
31. Roast the bok choy in the oven until tender and slightly charred.
32. Remove the roasted chicken from the oven.
33. Carve the roasted chicken into pieces on a cutting board.
34. Place the carved chicken pieces into a serving bowl.
35. Remove the pan drippings from the roasting pan.
36. Add flour to the pan drippings and whisk over heat to thicken into a sauce.
37. Serve the chicken pieces over white rice.
38. Top with a spoonful of the ginger-scallion sauce.
39. Add roasted bok choy on the side.
40. Pour some of the thickened pan sauce over the chicken and rice.
41. Enjoy the meal.
42. For meal prep, place cooked white rice into individual containers.
43. Add carved chicken pieces on top of the rice.
44. Spoon the ginger-scallion sauce over the chicken.
45. Pour some of the thickened pan sauce over each portion.
46. Add roasted bok choy to each container.
47. Seal the containers for future meals.

## Equipment

- cutting board
- knife
- bowl
- measuring spoons
- measuring cups
- freezer bag
- cast iron pan
- baking dish
- whisk
- oven
- saucepan
- tongs
- sheet pan
- whisk
- serving platter
- containers

## Tips

- Marinate the chicken overnight for best flavor, flipping the bag occasionally.
- Add more vermouth if the pan gets dry during roasting.
- Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- The leftover sauce can be used for meal prep and poured over the chicken and rice for the next day's meal.
- Ensure the oil is sizzling before pouring it over the ginger-scallion mixture for the sauce.
- When meal prepping, layer rice, chicken, ginger-scallion sauce, and remaining pan sauce in containers.
- Garnish with roasted bok choy.
- The chicken can be carved and served with rice, ginger-scallion drip and bok choy.
- The pan juices can be thickened with flour for a sauce.
- This recipe is suitable for meal prepping and storage for multiple days of meals.
- The leftover pan drippings can be reduced and thickened to create a rich sauce.
- The chicken can be carved into pieces and served with rice and bok choy.
- When preparing the bok choy, make sure it is cut in half and seasoned with salt before roasting it in the oven.
- When cutting the bok choy, remember to cut it in half from the top to the bottom.
- Cut spring onions into 2 1/2-inch pieces for the marinade.
- Grate the ginger for the marinade.
- Finely mince the scallions for the ginger-scallion sauce.
- Microplane the ginger for the ginger-scallion sauce.
- Cut butter into 1/2-inch cubes for the chicken.
- Double-bag the chicken to prevent leaks during marination.
- Let the chicken come to room temperature for 1 hour before roasting.
- Scrape and stir the pan juices and baste the chicken every 20 minutes during roasting.
- Roast the bok choy until slightly charred and tender.
- When portioning for meal prep, ensure a balanced distribution of chicken, rice, sauces, and bok choy in each container.
- This meal is great for meal prepping and storing in the refrigerator for future meals.
- The chicken can be portioned over rice for multiple servings.

## Source

- Original video: https://www.instagram.com/reel/DKFFKymRxSo/?igsh=MWlpMjZkdGQyamlnOA==
- Recipe page: https://www.cliprecipe.com/recipe/d588549c-e6ff-4107-8786-868d393c2121
- Extracted: 2025-06-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt