Preheat oven to 400°F/200°C, combi steam setting. If your oven has variable steam settings, choose 60%. If not, don’t worry! Just choose combi steam at the correct temperature and the oven will take care of the steam for you.
Put the chicken into a deep baking dish, flattened out and skin side up. Mix the rest of the ingredients and pour over the chicken.
3.5 lb whole chicken, ⅓ cup dark soy sauce, 3 Tbsp honey, 1 knob ginger, 4 scallions, 4 garlic cloves, 2 Tbsp white vinegar, 1 tsp chili paste, ½ tsp ground white pepper
Roast the chicken until it’s cooked through, about 35-40 minutes. If the skin begins to brown too much, loosely cover it with a piece of foil partway through cooking.
When the chicken is cooked, rest it, covered, for 15 minutes before carving and serving. I cut it into pieces at the joints and serve large portions rather than slicing it.
Serve with steamed rice and green vegetables, with extra chili paste on the side if you like it hot.