Best 11 Peking Chicken Recipes

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**Peking Chicken: A Culinary Journey Through Flavors and Textures**

Embark on a tantalizing culinary adventure with Peking chicken, a timeless Chinese dish that captivates taste buds with its harmonious blend of flavors and textures. Savor the crispy outer layer that shatters upon each bite, revealing succulent and juicy chicken meat infused with a symphony of aromatic spices. Peking chicken is a versatile dish that can be enjoyed on its own or paired with an array of delectable sauces, including the classic hoisin sauce, sweet and sour sauce, or a spicy Szechuan sauce. Whether you're a seasoned food enthusiast or a novice cook, this comprehensive guide will lead you through three distinct recipes that showcase the diverse culinary expressions of Peking chicken.

**Recipe 1: Authentic Peking Chicken**

Immerse yourself in culinary tradition with this authentic Peking chicken recipe. Carefully selected ingredients, including tender chicken, aromatic scallions, and fragrant ginger, come together to create a dish that embodies the true essence of Peking cuisine. Detailed instructions guide you through each step of the process, from marinating the chicken to achieving the perfect crispy texture.

**Recipe 2: Peking Chicken with a Twist**

Unleash your creativity with this Peking chicken recipe that adds a delightful twist to the classic dish. Sweet and tangy orange sauce takes center stage, infusing the chicken with a vibrant citrus flavor. Step-by-step instructions ensure that you achieve the perfect balance of flavors, creating a dish that will tantalize your taste buds and leave you craving more.

**Recipe 3: Peking Chicken Stir-Fry**

Experience the convenience and versatility of this Peking chicken stir-fry recipe. Tender chicken, crisp vegetables, and a flavorful sauce come together in a symphony of textures and flavors. Quick and easy to prepare, this recipe is perfect for busy weeknight dinners or a casual lunch. Detailed instructions guide you through the stir-frying process, ensuring that you achieve the perfect balance of flavors and textures.

With this comprehensive guide, you'll discover the secrets to creating Peking chicken that will impress your family and friends. Embark on this culinary journey and elevate your cooking skills to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PEKING STYLE CHICKEN



Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

  • In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
  • Coat chicken pieces in cornstarch. Dip into beaten egg whites.
  • Saute the chicken in hot oil until crispy and brown.
  • Drain oil from the pan and add sauce.
  • Cook for 5 minutes over low heat.

PEKING CHICKEN



Peking Chicken image

Make and share this Peking Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Steps:

  • Combine first 6 ingredients in a medium bowl; stir well.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken diagonally across the grain into thin slices.
  • Add chicken to the remaining sauce mixture in bowl and stir well.
  • Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
  • Remove chicken from bowl; discard marinade.
  • Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
  • Add half of chicken; cook 5 minutes or until done.
  • Remove chicken and set aside.
  • Repeat procedure with remaining oil and chicken.
  • Warm tortillas.
  • Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

PEKING-STYLE CHICKEN WRAPS



Peking-Style Chicken Wraps image

Categories     Poultry     Tomato     Broil     Kid-Friendly     Quick & Easy     Lunch     Summer     Tortillas     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Steps:

  • Preheat broiler and lightly oil rack of a broiler pan.
  • Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
  • Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
  • While chicken is broiling, put tortillas on bottom rack of oven to warm.
  • Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
  • Cut chicken crosswise into 1/4-inch-thick slices.
  • To eat, wrap up chicken, plum sauce, and scallions in tortillas.

PEKING CHICKEN HOTDISH



Peking Chicken Hotdish image

Easy Chinese hotdish to take with you anywhere!

Provided by Kel Kel

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 12

2 cups uncooked white rice
2 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 pound cooked chicken, chopped
1 medium red bell pepper, chopped
½ cup chopped onion
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup hoisin sauce
2 tablespoons rice vinegar
½ tablespoon red pepper flakes
½ cup peanuts, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.
  • Bake in the preheated oven for 25 minutes.
  • Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.
  • Continue baking, uncovered, until heated through, about 20 minutes more.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 49.1 g, Cholesterol 44.3 mg, Fat 10.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 2.3 g, Sodium 962.5 mg, Sugar 4.1 g

PEKING CHICKEN PIZZA



Peking Chicken Pizza image

Note: put a pot of water on to boil for pasta, then prepare recipes in order listed below.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 pound thin cut (cutlets) boneless, skinless chicken breast
Extra-virgin olive oil, for drizzling
Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
2 tablespoons cornmeal or all-purpose flour
1 package store bought pizza dough (you are making 1 12-inch pie)
2 to 3 tablespoons sesame seeds
3 tablespoons plum sauce or Peking Duck Sauce
3 tablespoons barbecue sauce, any variety or brand
2 cups shredded Monterey Jack, available on dairy aisle
2 scallions, chopped in 1-inch pieces on an angle
1/4 red bell pepper, chopped

Steps:

  • Preheat oven to 450 degrees F.
  • Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
  • Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices.

ROASTED PEKING CHICKEN



Roasted Peking Chicken image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 4

1 chicken (3 1/2 to 4 pounds), preferably free-range
1 1/2 teaspoons honey
1 tablespoon soy sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
  • Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
  • At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
  • Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
  • Let the chicken stand at room temperature for 10 minutes before carving and serving

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN PEKING



Chicken Peking image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

Enough fresh or frozen ginger to yield 1 tablespoon grated
1 large clove garlic
2 tablespoons hoisin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
8 ounces skinless, boneless chicken breasts
2 scallions
4 flour tortillas

Steps:

  • Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
  • Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
  • Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
  • Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
  • Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
  • Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
  • Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
  • Repeat Steps 5 and 6 for remaining two tortillas.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams

PEKING CHICKEN OR PORK WRAP



Peking Chicken or Pork Wrap image

Big peking duck fan here - this peking chicken isn't quite the same but, nevertheless, makes a great sandwich and does satisfy the craving.

Provided by evelynathens

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon gingerroot, grated
4 cloves garlic, minced
1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste
2 lbs pork loin or 2 lbs pork tenderloin
1 tablespoon sesame oil, divided
8 8-inch flour tortillas
1 cup sliced green onion

Steps:

  • Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken or pork into thin slices.
  • Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
  • Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
  • Remove chicken or pork from bowl; discard marinade.
  • Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
  • Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
  • Remove chicken or pork from skillet, and set aside.
  • Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
  • Warm tortillas according to package directions.
  • Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
  • Roll up and enjoy!

PEKING CHICKEN WRAPS



Peking Chicken Wraps image

Try your hand at this takeout favorite at home. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h5m

Yield 6

Number Of Ingredients 11

1/2 cup uncooked brown rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated gingerroot
6 whole wheat tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast

Steps:

  • Cook rice according to package directions; set aside.
  • Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
  • Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
  • To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fiber 8 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 0 g

PEKING GLAZED CHICKEN LEGS



Peking Glazed Chicken Legs image

Make and share this Peking Glazed Chicken Legs recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time P1DT45m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs chicken legs (with or without skin)
1/4 cup vegetable oil
2 tablespoons rice wine vinegar
3 garlic cloves, crushed
1/2 teaspoon ground ginger
1/2 cup firmly packed brown sugar
1/3 cup soy sauce
1/3 cup ketchup
1/3 cup hoisin sauce (store bought or see Hoisin Sauce Recipe)

Steps:

  • Wash and dry chicken legs. Place chicken legs in a non-metallic dish or resealable plastic bag. To make marinade, place marinade ingredients in a 2-cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight.
  • To make basting sauce, place sauce ingredients in a 2-cup measuring cup and stir until well combined; set aside.
  • Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6 inches from source of heat.
  • Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning.

Nutrition Facts : Calories 734.2, Fat 42, SaturatedFat 9.6, Cholesterol 189.1, Sodium 2093.5, Carbohydrate 43.6, Fiber 0.9, Sugar 37.5, Protein 45

PEKING CHICKEN RECIPE - (4.1/5)



Peking Chicken Recipe - (4.1/5) image

Provided by Susan52

Number Of Ingredients 9

1 scallion (green onion), thinly sliced
3 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup cornstarch
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon white pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your Peking Chicken.
  • Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the marinade and make it more tender.
  • Use a light touch when coating the chicken in flour: Too much flour will make the chicken tough.
  • Fry the chicken in hot oil: This will help the chicken cook evenly and prevent it from sticking to the pan.
  • Do not overcook the chicken: Peking Chicken should be cooked until it is just cooked through, otherwise it will become dry and tough.
  • Serve the Peking Chicken with your favorite dipping sauce: Peking Chicken is traditionally served with hoisin sauce, but you can also use other dipping sauces such as sweet and sour sauce or plum sauce.

Conclusion:

Peking Chicken is a delicious and classic Chinese dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful sauce, Peking Chicken is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting dish to try, give Peking Chicken a try. You won't be disappointed!

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