Ingredients:

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1 chicken halved (back bone chopped into small pieces, neck and wing tips reserved.)

Olive oil, for coating

2 tsp kosher salt

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Spice mix:

1 star anise

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns

¼ tsp ground cardamom (or 1 pod)

¼ tsp ground cinnamon

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Sauce:

2 Tbsp unsalted butter

1 carrot, chopped

1 medium shallot, chopped

6 garlic cloves, chopped

1 inch piece of ginger, peeled and chopped

4 thai chiles, split

2 sprigs thyme

1 sprig rosemary

2 Tbsp tomato paste

3 Tbsp all-purpose flour

1 cup dry white wine

1 quart low-sodium chicken stock

⅓ cup granulated sugar

⅓ cup rice vinegar

6 oz orange juice, about 4 blood oranges

2 Tbsp Grand Marnier

1 Tbsp soy sauce

Kosher salt, to taste

Cooked jasmine rice, for serving

Blanched julienned orange zest, for garnish

Sliced scallions, for garnish

Orange segments, for garnish

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Method:

1. Preheat oven to 325F

2. If your chicken is not halved, using kitchen shears, cut off wing tips and cut out the chicken back. Place the chicken breast side down on a cutting board. Using a sharp knife cut down the middle of the breast plate. Dry chicken with a paper towel.

3. For the spice mix, in a mortar and pestle , crush star anise, coriander, black peppercorns, fennel seeds, cardamom and cinnamon until fine ground.

4. Coat chicken with olive oil. Season all over with kosher salt and spice mix. Place on a quarter sheet tray with wire rack.

5. Cook in oven at 325F for 50 minutes. Rotate. Turn up oven heat to 450-500F and cook for another 15-25 minutes. Until chicken skin is golden brown. Breast should read at least 165F and thighs should read 185F on an instant read thermometer. Allow to rest for at least 10 minutes before serving.

6. Meanwhile, in a sauce pan over medium heat sear chicken parts (reserved back bone, wing tips, gizzards and neck). Sear until deeply golden brown.

7. Once the chicken parts are deeply golden brown, turn heat up to medium high and add in butter and aromatics (shallots, carrot, garlic, ginger and chiles). Cook until slightly brown.

8. Add in rosemary, thyme and tomato paste. Cook until tomato paste has deepened in color and slightly caramelized.

9. Deglaze with white wine and reduce by ¾.

10. Add in flour into aromatics and mix until combined.

11. Add in chicken stock and whisk continuously until sauce comes to a boil and has thickened slightly.

12. Reduce to simmer and cook for another 30 minutes.

13. Strain through fine mesh strainer and be sure to press down on solids to get all the liquid out. Discard solids. Set aside

14. In a clean sauce pan, over medium low heat add sugar. Let sugar cook and caramelize until the sugar is a pale caramel color.

15. Add in rice vinegar and orange juice. Reduce until syrup like consistency. Add in reserved chicken sauce, soy sauce and Grand Marnier.

16. Bring to simmer and allow to cook for another 10 minutes to incorporate flavors. Adjust seasoning with salt.

17. Once chicken is rested, serve with white rice. Pour sauce all over and garnish with scallions, orange zest and orange segments. Enjoy!