Peking Chicken
Bring the flavors of Beijing to your table with this mouthwatering Peking Chicken recipe, a streamlined take on the classic Peking duck. Featuring a whole chicken glazed with a fragrant mixture of rice vinegar, honey, and soy sauce, this dish boasts irresistibly crispy skin and tender, juicy meat. It’s served with a rich, umami-packed hoisin sauce and pairs perfectly with flour tortillas or Mandarin pancakes for easy, DIY wraps. Complete your meal with fresh, crunchy fillings like julienned cucumber, carrots, and scallions for bursts of brightness and texture. Whether for a family dinner or a special gathering, this Peking Chicken recipe delivers bold flavors and an interactive dining experience in just under two hours. Ideal for fans of Chinese-inspired cuisine looking for a new favorite!
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Recipe Information
Ingredients
- 1 approx. 4 lbs Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Ground white pepper
- 2 tablespoons Rice vinegar
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 0.25 cup Hoisin sauce
- 1 tablespoon Dark soy sauce
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 stalks Green onions (scallions), thinly sliced
- 1 teaspoon Sesame oil
- 8 pieces Flour tortillas or Mandarin pancakes
- 1 large Cucumber, julienned
- 1 large Carrot, julienned
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and remove any excess fat or giblets from inside the cavity. Make small slits in the skin along the breast and thigh to help the skin crisp up.
Rub the chicken all over with salt and ground white pepper, including the inside of the cavity.
In a small bowl, mix the rice vinegar, honey, and soy sauce. Brush this mixture generously over the entire chicken.
Place the chicken on a wire rack set over a baking sheet, breast side up. Roast in the preheated oven for 20 minutes to start crisping the skin.
Lower the oven temperature to 375°F (190°C) and continue roasting for another 40–50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the meat. Baste the chicken with the remaining vinegar-honey-soy mixture every 15 minutes for additional glaze.
While the chicken roasts, prepare the sauce. In a small saucepan, combine the hoisin sauce, dark soy sauce, minced garlic, minced ginger, and sesame oil. Cook over medium heat for 5 minutes, stirring frequently, until the mixture is fragrant and slightly thickened.
Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving.
Carve the chicken into thin, bite-sized slices. Serve it alongside the hoisin sauce, flour tortillas or Mandarin pancakes, julienned cucumber, carrots, and green onions.
To assemble, spread a thin layer of hoisin sauce onto a tortilla or pancake. Add slices of Peking chicken, cucumber, carrots, and green onions. Roll it up and enjoy!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 10601 mg | 461% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 83.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
