There’s nothing like the sizzling sound of chicken roasting in the oven, filling my kitchen with a mouthwatering aroma that’s impossible to resist. I discovered this Peking Style Chicken recipe when I was searching for a way to elevate my weeknight dinners without stressing myself out. Imagine the satisfying crunch of crispy skin, perfectly complemented by a sweet and savory glaze that mirrors the famed Peking duck, but is incredibly easy to whip up.
In just under two hours, you can create a delicious one-pot meal that not only delights your taste buds but also keeps your weeknight routine fresh and exciting. This dish is versatile enough for both casual family meals and special gatherings, making it your new go-to comfort food. Grab your whole chicken and let’s transform dinner into a delightful experience that will have everyone asking for seconds!
Why is Peking Style Chicken a Must-Try?
Experience the joy of homemade Asian flavors without the hassle of takeout!
Simplicity at its best: This recipe is straightforward, transforming a whole chicken into a crispy delight.
Irresistible flavors: The sweet and savory glaze ensures a delectable result that’s bound to impress.
One-pot wonder: Everything cooks in one dish, meaning less cleanup and more family time.
Versatile serving options: Pair with tortillas or lettuce wraps for a fun twist!
Crowd-pleaser: Whether it’s a family gathering or a cozy dinner for two, this dish is sure to satisfy everyone.
Elevate your meals — check out our easy casserole dishes for more options!
Peking Style Chicken Ingredients
• Here’s everything you need to make this irresistible dish!
For the Sauce
- Low-sodium Soy Sauce – Adds savory umami flavor; substitute with coconut aminos for a gluten-free option.
- Hoisin Sauce – Provides sweetness and depth; no direct substitute, but a mix of molasses and soy sauce can mimic its flavor.
- Freshly Grated Ginger – Imparts a fragrant, zesty kick; use ground ginger in a pinch, but the flavor will differ.
- Five Spice Powder – Delivers aromatic warmth and complexity; omit if unavailable, but consider a blend of cinnamon, nutmeg, and star anise for a similar profile.
- Honey – Sweetens the sauce and aids in caramelization; maple syrup can be used as a substitute.
- Packed Dark Brown Sugar – Enhances sweetness and adds moisture; light brown sugar can replace it, but the flavor changes slightly.
For the Chicken
- Whole Chicken (3 ½ – 4 lb.) – The main protein; any similar-sized bird can be used, such as Cornish hens, for variation.
- Canola Oil – Used for roasting and ensuring crispness; avocado oil can be a healthy alternative.
For Serving
- Flour Tortilla – Serves as a wrap for serving; substitute with lettuce wraps for a low-carb option.
- English Cucumber – Adds a refreshing crunch; swap for pickled cucumbers for additional zing, or omit if inaccessible.
- Scallions – Adds fresh onion flavor; only the green parts are used; save the whites for another dish.
Get ready to immerse yourself in the flavors of Peking Style Chicken and enjoy a delightful, home-cooked meal!
How to Make Peking Style Chicken
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Prepare the Sauce: In a large bowl, mix together low-sodium soy sauce, hoisin sauce, grated ginger, five spice powder, honey, and packed dark brown sugar until everything is well combined and the sugar is dissolved.
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Coat Chicken: Rub the sauce generously all over the whole chicken, making sure to cover every nook and cranny for an even flavor distribution.
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Roast: Preheat your oven to 375°F (190°C). Place the coated chicken in a roasting pan and roast it for about 1.5 hours, or until the skin is crispy and a meat thermometer reads 165°F (75°C).
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Serve: Once out of the oven, let the chicken rest for about 10 minutes before slicing it into thin, mouthwatering pieces. Serve with warm flour tortillas, cucumber slices, and scallion matchsticks for a delightful wrap!
Optional: Drizzle extra hoisin sauce on top before serving for an added flavor boost!
Exact quantities are listed in the recipe card below.
Peking Style Chicken Variations
Feel free to mix things up and make this recipe your very own!
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Gluten-Free Swap: Use tamari instead of soy sauce for a gluten-free version without sacrificing flavor.
For an elegant touch, consider garnishing with sesame seeds for added crunch! -
Spicy Kick: Incorporate sriracha or chili garlic sauce for heat, mixing it right into your sauce.
This adds the perfect fiery element, perfect for those who crave bold flavors! -
Crispy Skin Boost: Add baking powder to the skin for extra crispiness before roasting.
This simple trick can elevate your chicken to a whole new level of crunch! -
Savory Alternative: Try using duck or a whole turkey for a unique twist on the classic.
These alternatives provide a rich depth of flavor that will leave everyone wanting more. -
Veggie Delight: Toss chopped broccoli or sugar snap peas into the roasting pan for nutrition and color.
These veggies not only elevate the dish but make it a complete one-pot meal! -
Sweeten It Up: Substitute honey with a mix of agave syrup and molasses for a different sweet profile.
This will create a delightful caramelized effect, enhancing the dish’s overall flavor. -
Low-Carb Wrap: Use collard greens or cabbage leaves instead of flour tortillas for a low-carb option.
This twist keeps things light and refreshing, perfect for a summer meal! -
Tangy Twist: Substitute fresh cucumber with pickled vegetables for an added zing.
The brightness of the pickles complements the savory chicken beautifully!
Expert Tips for Peking Style Chicken
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Dry the Skin: Ensuring the chicken skin is completely dry before coating is crucial for achieving that ideal crispiness.
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Monitor Cooking Time: Keep an eye on your chicken during the last 15-20 minutes of roasting to avoid overcooking. This will ensure perfectly juicy meat.
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Basting Benefits: Baste the chicken every 30 minutes with the remaining sauce while roasting to enhance flavor and maintain moisture.
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Flavorful Substitutions: If you’re out of a specific ingredient, feel free to make smart substitutions. Coconut aminos work well instead of soy sauce for a gluten-free Peking Style Chicken.
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Leftover Magic: Don’t let anything go to waste—leftover chicken can be stored in the fridge for up to 4 days or frozen for later enjoyment.
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Serving Variations: Experiment with different garnishes, like shredded carrots or bell peppers, to incorporate more color and nutrition into your meal!
Make Ahead Options
These Peking Style Chicken preparations are perfect for busy home cooks looking to save time! You can prepare the sauce and coat the chicken up to 24 hours in advance; simply refrigerate the chicken after it’s been coated to enhance the flavors. For an even quicker option, you can cut the chicken into serving pieces ahead of time — just remember to store them in a sealed container to prevent drying out. When it’s dinner time, roast the marinated chicken right from the fridge (no need to bring to room temperature) for delicious, crispy results that are just as delightful as if you made it all in one go!
What to Serve with Peking Style Chicken?
Elevate your dinner table with delightful pairings that perfectly complement the savory and sweet notes of this wonderful dish.
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Crispy Garlic Green Beans: The crunchy texture and zesty flavors of garlic harmonize beautifully with the rich chicken.
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Steamed Jasmine Rice: Its fluffy, light nature soaks up all the delicious sauce, making it a comforting addition to the meal. Enjoy a scoop alongside each slice of chicken for a flavorful bite.
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Asian Slaw: Crisp cabbage and vibrant veggies deliver a refreshing crunch, brightening the dish. The zingy dressing contrasts nicely with the sweet chicken.
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Sesame Noodles: These noodles offer a mild flavor that pairs well with the Peking Style Chicken. Their chewiness adds a delightful element that kids and adults love alike.
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Hot and Sour Soup: A warm, comforting bowl of this classic complements the crispy chicken perfectly. It’s a lovely way to start the meal while enhancing the Asian theme.
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Chilled Cucumber Salad: This light and refreshing salad balances the richness of the chicken, with a hint of tanginess that makes each bite a delight.
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Hoisin Sauce for Dipping: Serve a small bowl of hoisin sauce on the side for an extra burst of flavor that enhances every wrap.
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Lychee Sorbet: For dessert, this fruity sorbet refreshes the palate with its sweet and light essence. It’s a perfect way to wind down the meal.
Let your culinary creativity flow as you choose your favorites!
How to Store and Freeze Peking Style Chicken
Fridge: Store leftover Peking Style Chicken in an airtight container for up to 4 days. Ensure the chicken is completely cool before sealing to avoid condensation.
Freezer: For long-term storage, freeze the chicken wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until heated through. Baste with any leftover sauce to maintain moisture and flavor.
Room Temperature: Avoid leaving Peking Style Chicken at room temperature for more than 2 hours to ensure food safety and quality.
Peking Style Chicken Recipe FAQs
What type of chicken is best for Peking Style Chicken?
When selecting your chicken, aim for a whole bird weighing between 3 ½ to 4 lbs. I often recommend this size for perfect roasting; it ensures even cooking and that crisp, delicious skin we all crave. If you’re feeling adventurous, you can use similar-sized options like Cornish hens, which can add a lovely twist to the dish!
How should I store leftover Peking Style Chicken?
Leftover Peking Style Chicken can be stored in an airtight container in the fridge for up to 4 days. Be sure to let the chicken cool completely before sealing it to prevent condensation and sogginess. If you have other leftovers, think about mixing them into a delicious chicken fried rice or salad for a fun twist!
Can I freeze Peking Style Chicken?
Absolutely! For freezing, wrap the chicken tightly in plastic wrap, then cover it in aluminum foil to protect it from freezer burn. You’ll want to consume it within 3 months for the best flavor and texture. When ready to eat, simply thaw it in the fridge overnight and reheat it in an oven preheated to 350°F (175°C) for about 20-25 minutes, basting with any leftover sauce to keep it moist.
What if my chicken skin isn’t crispy?
Crispy skin is the hallmark of a great Peking Style Chicken! If your skin doesn’t crisp up, it could be due to excess moisture. To avoid this, make sure to pat the chicken dry with paper towels before coating it with the sauce. During roasting, remember to monitor the chicken—if it appears to be cooking too quickly, simply rotate it or turn down the oven temperature a tad to ensure even crisping. Basting the chicken every 30 minutes also helps to enhance that beautiful skin!
Are there any allergies I should be aware of with this recipe?
Great question! This recipe includes soy sauce, which is a common allergen. For those with soy allergies, you can substitute it with coconut aminos, which are gluten-free and soy-free. Also, ensure to check your hoisin sauce for potential allergens, as some brands may contain peanuts. If making for others, always inform them of the ingredients used to avoid any allergic reactions.
Can I make this dish low-carb?
Yes, indeed! Instead of using flour tortillas, I recommend using lettuce wraps for a refreshingly low-carb option. You can still enjoy the delicious flavors of the chicken while keeping it lighter. Additionally, feel free to get creative with your veggies; shredded carrots or bell pepper strips would add delightful crunch and color!
Crispy Peking Style Chicken: Your New Favorite Comfort Dish
Ingredients
Equipment
Method
- Prepare the Sauce: In a large bowl, mix together low-sodium soy sauce, hoisin sauce, grated ginger, five spice powder, honey, and packed dark brown sugar until everything is well combined and the sugar is dissolved.
- Coat Chicken: Rub the sauce generously all over the whole chicken, making sure to cover every nook and cranny for an even flavor distribution.
- Roast: Preheat your oven to 375°F (190°C). Place the coated chicken in a roasting pan and roast it for about 1.5 hours, or until the skin is crispy and a meat thermometer reads 165°F (75°C).
- Serve: Once out of the oven, let the chicken rest for about 10 minutes before slicing it into thin, mouthwatering pieces. Serve with warm flour tortillas, cucumber slices, and scallion matchsticks for a delightful wrap!
