Peking Style Chicken
Experience the irresistible flavors of Peking Style Chicken, a succulent twist on the beloved Chinese classic designed for your home kitchen. This recipe features a whole chicken roasted to golden, crispy perfection, coated in a rich, savory glaze made from hoisin sauce, soy sauce, honey, and aromatic sesame oil. Infused with bold Chinese five-spice and a hint of tangy rice vinegar, each bite offers a perfect balance of sweet, salty, and umami notes. Serve this showstopper with delicate mandarin pancakes (or soft flour tortillas), crisp cucumber slices, and fresh scallions for a build-your-own wrap experience that's as fun as it is flavorful. With a prep time of 30 minutes and a total cook time of 90 minutes, this dish is perfect for impressing dinner guests or elevating a family meal.
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Recipe Information
Ingredients
- 1 unit Whole chicken (approximately 4 lbs)
- 1 tablespoon Salt
- 1 teaspoon Chinese five-spice powder
- 4 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 4 stalks Scallions (green onions)
- 1 unit Cucumber
- 12 units Mandarin pancakes (or small flour tortillas)
- 2 tablespoons Vegetable oil
Instructions
Preheat the oven to 375°F (190°C). Line a roasting pan with foil and place a wire rack on top.
Pat the chicken dry with paper towels and trim any excess fat. Rub the chicken all over with salt and Chinese five-spice powder, including under the skin if possible.
Place the chicken on the wire rack, breast side up, and roast in the preheated oven for 60-70 minutes, until the skin begins to turn golden brown.
While the chicken is roasting, prepare the glaze by combining hoisin sauce, soy sauce, honey, sesame oil, and rice vinegar in a small bowl. Stir until smooth and set aside.
After 60-70 minutes of roasting, remove the chicken from the oven and brush it generously with the glaze. Increase the oven temperature to 425°F (220°C) and return the chicken to the oven.
Roast for an additional 15-20 minutes, basting with more glaze halfway through, until the skin is crispy and caramelized and the internal temperature of the chicken reaches 165°F (74°C).
Let the chicken rest for 10-15 minutes before carving.
Meanwhile, thinly slice the scallions and cucumber. Warm the mandarin pancakes (or small tortillas) according to package instructions.
Carve the chicken into thin slices and serve with the warm pancakes, sliced scallions, and cucumber. Optionally, serve extra hoisin sauce on the side for dipping.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 11880 mg | 517% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 46.3 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 305 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2268 mg | 48% | |
*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.
