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Lacquered Sesame Chicken Bowls with Asian Pear

Lacquered Sesame Chicken Bowls with Asian Pear

These Lacquered Sesame Chicken Bowls feature glossy, honey-kissed chicken, Asian pear dressed in lime, sesame oil, and gochugaru, lightly pickled hot peppers, and an assortment of fresh veggies served over steamed rice.
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Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Marinating Time 3 hours
Course Main Course
Servings 4

Equipment

  • Roasting dish large enough to accomodate a chicken
  • A v-rack

Ingredients
  

Lacquered Sesame Chicken

  • 1 whole chicken
  • 1 tbsp kosher salt
  • 2 tsp five spice powder
  • 3 scallions
  • 1 (1½ inch) knob ginger sliced
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp granulated sugar
  • ¼ cup honey
  • 2 tbsp toasted sesame seeds

For the Bowls

  • 5 hot green peppers coarsley chopped
  • ⅓ cup black vinegar
  • 1 Asian pear peeled and cut into batons
  • ½ lime juiced
  • 1 tsp sesame oil
  • 1 tsp gochugaru
  • 1 head green lettuce leaves washed and torn into bite-sized pieces
  • 3 cups steamed jasmine rice
  • 5-6 radishes cut into wedges
  • ½ cucumber cut into batons

Instructions
 

  • Trim the chicken of excess fat and pat dry with a paper towel. Rub the salt and five-spice powder all over the chicken and inside the cavity. Stuff the chicken with the scallions and ginger pieces and place in a large bowl. Set aside.
  • In a small bowl, whisk to combine the soy sauce, dark soy sauce, and granulated sugar. Pour the mixture over the chicken. Rotate the chicken to ensure it is evenly covered in the marinade. Cover and transfer to the fridge. Let the chicken marinate for at least 3 hours or for up to 24 hours. Be sure to rotate the chicken mid-way through the marinating time.
  • Transfer the chicken to a roasting pan fitted with a V-rack. Pour the excess marinade into a small bowl and set aside. Let to chicken come to room temperature by letting it sit on the counter for 30 minutes. This is a good time to start preheating the oven to 350°F.
  • Place the chicken in the oven and roast for 1 hour. Take the chicken out and brush it with the reserved marinade. Place the chicken back in the oven and roast for 15 minutes more.
  • Take the chicken out of the oven and pour the honey over top, using a pastry brush to ensure even coverage. Sprinkle the sesame seeds over the chicken and return to the oven. Roast for another 10 minutes or until the chicken feels tacky to the touch.
  • Transfer the chicken to a cutting board and let cool sligthly before carving.

For the Bowl

  • When you put the chicken in the marinade, place the hot green peppers in a bowl. Pour the black vinegar over top. Cover and transfer to the fridge until ready to serve.
  • When the chicken is nearly done, place the pear in a bowl and add the lime juice, sesame oil, and gochugaru. Toss to coat. Set aside.
  • When the chicken is carved and ready, arrange a mound of lettuce in a bowl. Add the rice, followed by some chicken. Round out the bowl with a spoonful of peppers, pear, radish, and cucumber. Garnish with a lime wedge, a drizzle of the pepper-infused black vinegar, and a final sprinkling of gochugaru. Repeat with three more bowls and serve immediately.

Notes

Adapted from Pups with Chopsticks Oven Roasted Five Spice Peking Chicken recipe.
Keyword asian pear, radishes, roast chicken, sesame, steamed rice