peking chicken recipe
The Best peking chicken recipe
Oh man, let me tell you about Peking chicken—this is one of those recipes that just makes everything better. I first fell in love with it years ago when my mom-in-law, who’s from China, made it for a big family dinner. It’s got that perfect balance of crispy skin, tender meat, and a sauce that’s rich but not too heavy, so it’s actually pretty good for you if you make it right. My kids would beg for seconds, and honestly, I don’t blame them. It’s so satisfying, and it’s not just for special occasions—it’s great for weeknights too, especially when you’re feeding a crowd or just want something that feels like a little treat.
I love this recipe because it’s so versatile. You can serve it with steamed rice or stir-fried veggies, and it holds up well if you’re prepping ahead. My husband and I always make it for holidays or when we’re having guests over because it’s that kind of dish that feels warm and homey, even if it’s not the most traditional American meal. And the health part? Well, the chicken itself is lean protein, and if you use a little less oil in the pan, it’s still pretty light. It’s not like you’re drowning it in butter and sugar—just enough to make it taste good without feeling like a indulgence. Plus, the kids actually eat it without complaining, which is a win in my book. It’s that kind of recipe that’s easy to make but feels special, and that’s what I love about it.
Classic Peking Duck Recipe
A traditional Chinese dish featuring crispy, golden-brown duck breasts glazed with a sweet and savory sauce, served with thin pancakes and hoisin sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 duck breasts (about 1.5 lbs each)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp water
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 tbsp vegetable oil
- 1 tbsp water
👨🍳Directions
-
1 Preheat oven to 400°F (200°C). Pat duck breasts dry with paper towels and season lightly with salt.
-
2 In a bowl, mix soy sauce, Shaoxing wine, dark soy sauce, honey, rice vinegar, garlic, five-spice powder, and vegetable oil. Coat duck breasts evenly with the marinade and let sit for 15 minutes.
-
3 Heat a skillet or wok over high heat. Sear duck breasts skin-side down for 5-7 minutes until skin is deeply crispy. Flip and cook for another 2-3 minutes until cooked through. Transfer to a baking sheet.
-
4 Bake at 400°F (200°C) for 10-15 minutes until skin is golden and crispy. Let rest for 5 minutes before slicing.
-
5 For the hoisin sauce, whisk together hoisin sauce, soy sauce, sesame oil, garlic, ginger, and water until smooth.
-
6 For the pancakes, mix flour, sugar, baking powder, salt, egg, vegetable oil, and water until a soft dough forms. Let rest for 10 minutes.
-
7 Heat a non-stick pan over medium heat. Lightly brush pancake batter and cook until edges are set, then fold in half. Repeat until all batter is used.
-
8 Slice duck breasts into thin pieces. Arrange pancakes on a plate, top with duck slices, and drizzle with hoisin sauce.
🔧Equipment
- Large skillet or wok
- Baking sheet
- Oven
- Mixing bowls
- Whisk
- Knife and cutting board
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peking Duck Recipe Works
This Peking chicken recipe is always a crowd-pleaser because it’s simple enough to make ahead of time yet still feels special when served at gatherings—whether it’s a casual weeknight dinner or a bigger family event. The tender, flavorful meat and crispy skin make it easy to customize with different sides, and the dish never fails to bring people together with its comforting, restaurant-quality taste. It’s the kind of recipe that feels like a little extra effort without being too much work, so it’s perfect for busy moms who want to impress without the stress.
❓ Frequently Asked Questions About Peking Duck
What is the secret to achieving a crispy and golden-brown skin on Peking chicken?
The secret lies in double-frying: First, pat the chicken pieces dry and season them lightly with salt. Heat oil in a pan over medium-high heat and fry the chicken until the skin is golden and crispy (about 6-8 minutes per side). Remove and set aside. Place the pan on low heat, add more oil, and fry the chicken again for 2-3 minutes to ensure even crispiness. This double-frying method creates a perfect balance of crispiness and juiciness.
Why does the recipe call for using a mix of cornstarch and flour for the coating?
The combination of cornstarch and flour creates an ideal coating for Peking chicken. Cornstarch provides extra crispiness and a lighter texture, while flour adds structure and helps bind the seasoning. This mix ensures the skin stays crispy longer and absorbs less oil during frying, making the chicken lighter and more flavorful.
Can I substitute the ingredients in the Peking chicken recipe, and if so, what are the best alternatives?
Yes, you can make substitutions, but some work better than others: – Oil: Use a neutral oil like vegetable or peanut oil (avoid high-smoke-point oils like avocado oil for frying). – Cornstarch: Replace with 1:1 potato starch for extra crispiness, or arrowroot powder for a lighter texture. – Flour: Use all-purpose flour or breadcrumbs (for extra crunch), but avoid gluten-free flours that lack binding properties. – Garlic & ginger: Fresh minced works best, but you can use powdered garlic and ginger (match the quantity). – Pork bones (optional): Use chicken or duck bones if unavailable, but they won’t add as much depth of flavor.
How do I ensure the Peking chicken stays moist while keeping the skin crispy?
Moisture and crispiness can seem contradictory, but these tricks help: 1. Don’t overcrowd the pan – Fry in batches to maintain high heat and prevent steaming. 2. Pat the chicken dry – Excess moisture steams the skin instead of crisping it. 3. Use a low-and-slow fry – After the first crispy layer forms, reduce heat slightly to finish frying. 4. Brine the chicken (optional) – Lightly brine chicken pieces in a mix of water, salt, and sugar (1:1:1 ratio) for 15-30 minutes before frying to enhance juiciness. 5. Rest before serving – Let the chicken rest for 5-10 minutes after frying to redistribute juices.
What is the best way to serve Peking chicken, and are there traditional accompaniments?
Peking chicken is best served hot with these traditional sides: – Steamed rice (white or jasmine) – The classic pairing. – Stir-fried vegetables (bell peppers, broccoli, carrots, snap peas) – Quick sauté with garlic and soy sauce. – Pickled vegetables (quick-pickled cucumbers or radishes) – Adds tangy contrast. – Hot sauce or chili oil – Drizzle over the chicken for extra heat. – Mango chutney or hoisin sauce – A sweet-savory dip for dipping.
For a modern twist, serve with cauliflower rice or crispy wonton wrappers wrapped around pieces. Always use fresh, hot chicken to prevent sogginess!
