Soy-Glazed Roast Chicken Recipe

• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1/2 serrano pepper, minced
• 2 tablespoons soy sauce
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Chinese black vinegar
• 1 tablespoon rice wine vinegar
• 2 tablespoons packed brown sugar
• 1 1/2 teaspoons granulated sugar
• Kosher salt
• Cracked black pepper
• 5 to 6-pound whole roasting chicken
• 1/2 cup dry white wine
• 2 tablespoons butter

1. Adjust oven rack to lower-middle position and preheat oven to 375u0b0F.
2. Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and serrano peppers and saute until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes.
3. Place chicken in a roasting pan and liberally brush the outside with sauce. Transfer chicken to oven to cook, basting periodically, for 1 to 1 1/2 hours, or until a thermometer inserted into thickest part of thigh registers 175u0b0F and the juices run clear.
4. Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.
5. Meanwhile, place roasting pan on stovetop over medium-high heat and add wine. Bring to a boil, scraping browned bits off of bottom of the pan. Lower heat to a simmer and cook until reduced, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.
6. Carve chicken, drizzle with sauce and serve immediately with additional sauce.

vegetable oil, garlic, ginger, serrano pepper, soy sauce, mustard, chinese black vinegar, rice wine vinegar, brown sugar, sugar, kosher salt, pepper, chicken, white wine, butter

Taken from www.seriouseats.com/recipes/2014/03/soy-glazed-roast-chicken.html (may not work)