Peking Style Chicken
A delightful burst of flavor with crispy skin and savory sauce, this dish showcases the essence of traditional Chinese cuisine and is perfect for weeknight meals or entertaining guests.
Ingredients
Main Ingredients
- 1 whole whole chicken (about 3-4 pounds)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 5 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon five-spice powder
- Salt and pepper, to taste
- 3 green onions, chopped (for garnish)
- 1 cucumber julienned (for serving)
- Steamed rice or pancakes (optional, for serving)
Instructions
Preparation
- Pat the chicken dry with paper towels.
- Rub salt and pepper all over the chicken.
Marinade
- In a bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and five-spice powder until well combined.
- Place the chicken in a resealable bag or dish, pour the marinade over it, ensuring even coverage, then refrigerate for at least 2 hours, ideally overnight.
Cooking
- Preheat your oven to 375°F (190°C).
- Let the marinated chicken sit at room temperature for about 30 minutes before roasting.
- Place the chicken on a roasting rack inside a baking dish and roast for about 60-75 minutes, basting with the marinade every 20 minutes.
- For extra crispy skin, increase the oven temperature to 425°F (220°C) during the last 10-15 minutes.
Finishing
- Once done, let the chicken rest for 10 minutes before carving.
- Serve with garnishes and sides of your choice.
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Notes
For optimal flavor, marinate the chicken overnight. Serve hot and consider using leftovers creatively, such as for salads or stir-fries. Keep sauces separate for better consistency when storing leftovers.