This recipe offers a delightful twist on the classic Shantung Chicken, featuring a flavorful marinade and a tangy-sweet glaze.
Mix the garlic, ginger, soy sauce, sherry, and peppercorns in a large bowl.
Crush the peppercorns slightly to release more flavor.
Place the chicken in the marinade, ensuring it is fully coated. Cover and refrigerate overnight.
Turn the chicken occasionally to ensure even marination.
Preheat the oven to 220°C (430°F).
Ensure the oven is fully preheated before placing the chicken inside.
Fill a baking dish halfway with water and place a rack over it. Place the chicken on the rack.
The water in the dish helps keep the chicken moist during roasting.
Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through.
Check the water level in the dish periodically and refill if necessary.
Combine sugar and water in a small saucepan. Heat over low heat until the sugar dissolves, then boil for 5 minutes without stirring.
Avoid stirring the glaze while boiling to prevent crystallization.
Remove the glaze from heat and stir in the vinegar and chili.
Adjust the amount of chili to suit your spice preference.
Let the chicken cool slightly, then remove the bones and chop the meat coarsely.
Use a sharp knife to make the process easier.
Drizzle the chicken with the glaze before serving.
Reheat the glaze slightly if it has thickened too much.
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