Ingredients
2 tbsp. low-sodium soy sauce
1/4 c. hoisin
2 tsp. freshly grated ginger
1 tsp. five spice powder
2 tbsp. honey
2 tbsp. packed dark brown sugar
2 tbsp. canola oil
1 (3 1/2-4 lb.) whole chicken
8 flour tortilla
1/2 english cucumber, seeded and sliced into thin matchsticks
1 bunch scallion, green parts only sliced into thin matchsticks, reserve whites for another use
Plum sauce
Preparation
Step 1In a medium bowl, whisk together soy sauce, hoisin, ginger, five spice, honey, oil, and sugar. Step 2Season chicken lightly with salt, inside and out. Tie legs together with kitchen twine and place in a large cast iron skillet. Brush marinade all over chicken, inside and out. Let sit 30 minutes to come to room temperature and absorb marinade. Brush all over with marinade again. Step 3Preheat oven to 425°. Roast chicken for 20 minutes. Remove chicken from oven and baste with more marinade. Reduce heat to 350°, and roast for another 40 minutes, or until internal temperature reaches 165°, basting halfway through. Remove from oven, and allow to rest for 5 minutes before slicing.Step 4Serve in flour tortillas with cucumbers, scallions, and plum sauce.
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