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1
In a small bowl, add soy sauce, water, brown sugar, hoisin sauce, chili flakes, star anise, 5 spice powder, garlic, orange peel, ginger and scallion and mix to combine.
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2
Set aside.
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3
Place the whole chicken on a cutting board and with a sharp knife cut along the backbone of the chicken, starting at the tail end.
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4
Once the backbone has been cut all the way through, spread the chicken open.
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5
Now press the knife down the center of the breast bone cutting all the way through.
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6
You should now have two halves.
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7
Place the halves in a large Ziplock bag and add marinade.
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8
Seal the bag and put it into a pan to make sure it doesnt leak.
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9
Allow to marinate in the refrigerator for at least 2 hours.
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10
Preheat oven to 350 F.
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11
Place chicken skin side up and all of the marinade in a large baking dish.
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12
Cover tightly with foil then place into preheated oven.
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13
Bake covered for 1 1/2 hours.
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14
After 1 1/2 hour, turn the oven up to 425 F and bake chicken uncovered for 30 minutes basting it with the pan juices every 5 minutes.
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15
In the last 10 minutes of cooking, mix cornstarch with water in a small bowl and pour into the baking dish.
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16
Stir carefully to combine.
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17
Now continue to cook the chicken and baste every 2-3 minutes with thickened sauce.
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18
Remove from oven and let it sit for 15 minutes before serving.
