teriyaki-roast-chicken

🥘 Ingredients

• soy sauce 125 g
• mirin 125 g
• water 120 g
• sugar 100 g
• ginger 17 g
• garlic cloves 1
• whole chicken 1.8 kg
• rice vinegar 25 g
• mirin 20 g
• sugar 20 g
• kosher salt 2 g
• white pepper 1 g
• mayonnaise 200 g
• iceberg lettuce 1
• kosher salt
• white pepper
• rice

1. 1

   In a saucepan combine soy sauce , mirin , water , sugar , ginger , and garlic cloves . Bring to a boil over high heat, stirring to dissolve sugar. Off heat.
2. 2

   Transfer sauce to a baking dish and cool to room temperature, 20 minutes . Reserve saucepan.
3. 3

   Prepare a whole chicken per `spatchcock-deboned-chicken.cook` — wishbone, spine, ribs, and breastbone removed; legs scored to expose bone; skin scored at 1cm intervals.
4. 4

   Place chicken skin-side down in the sauce, spoon to coat. Marinate refrigerated for 1 hours , flipping skin-side up halfway.
5. 5

   Preheat oven to 191°C (or 177°C convection). Cover baking dish tightly with foil and roast until breast registers 63°C and thighs 71°C, 55 minutes .
6. 6

   Increase oven to 246°C (or 232°C convection). Transfer chicken skin-side up to a sheet pan , return braising liquid to the saucepan, then return chicken to the baking dish.
7. 7

   Reduce sauce over medium-high heat to timer and a spoon-coating consistency, 10 minutes .
8. 8

   Brush chicken with glaze and roast 2 minutes until surface looks dry. Repeat twice more, rotating pan on the final pass, until skin is lightly charred and breast reads 68°C, legs 74°C — 6 to 11 minutes total. Broil 1-2 minutes for extra char if desired. Rest 10 minutes .
9. 9

   While chicken rests, whisk rice vinegar , mirin , sugar , kosher salt , and white pepper until dissolved. Whisk in mayonnaise . Season.
10. 10

    Cut iceberg lettuce into wedges, season lightly with kosher salt and white pepper , and dress generously.
11. 11

    Carve chicken and serve with rice , iceberg wedges, and reserved glaze.