One 4-pound roasting chicken
4 tablespoons peanut oil
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1/2 teaspoon ground white pepper
Zest of 1 Mandarin orange, remaining orange reserved for later use
2 scallions, cut into 1-inch pieces and bruised
3 whole star anise
1 Fresno chile, split in half
One 2-inch piece ginger, sliced into coins
1 Mandarin orange
4 tablespoons honey
4 tablespoons low-sodium soy sauce
2 tablespoons freshly grated ginger
2 tablespoons chile oil
2 tablespoons low-sodium soy sauce
2 tablespoons red rice vinegar or red wine vinegar
1 tablespoon peanut oil
2 red chiles, seeded and finely chopped
2 scallions, finely chopped
1 large mandarin, zested and juiced
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