Peking Chicken Recipe

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into 2‑cm bite‑size pieces)
• 200 g Cheddar Cheese (cut into 2‑cm sticks; any meltable cheese works)
• 100 g All-Purpose Flour (for coating)
• 50 g Cornstarch (adds extra crispness)
• 1 tsp Baking Powder (helps coating puff slightly)
• 1 tsp Salt (for seasoning)
• 1 tsp Sugar (balances flavor)
• 1 tsp Kashmiri Chili Powder (mild red color and flavor; can use sweet paprika)
• 1 tbsp Black Bean Sauce (Chinese fermented black bean sauce)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 1 Egg (large, beaten – binds coating)
• 500 ml Vegetable Oil (high smoke‑point oil for deep frying)
• 1 tbsp Soy Sauce (adds umami to sauce)
• 1 tsp Rice Vinegar (provides light acidity)
• ½ tsp Sesame Oil (finishing oil for aroma)
• 2 stalks Spring Onions (chopped, optional garnish)

Instructions

1. Prepare Chicken and Cheese

   Trim any sinew from the chicken breast and cut into 2‑cm bite‑size pieces. Cut the cheese into matching sticks.

   Time: PT10M

2. Make the Dry Coating

   In a shallow dish combine all‑purpose flour, cornstarch, baking powder, salt, sugar, and Kashmiri chili powder. Whisk to distribute evenly.

   Time: PT5M

3. Prepare the Marinade

   In the mixing bowl add the chicken pieces, minced garlic, grated ginger, black bean sauce, soy sauce, and the beaten egg. Mix until every piece is lightly coated.

   Time: PT5M

4. Coat Chicken and Cheese

   One by one, roll the marinated chicken pieces and cheese sticks in the dry coating, shaking off excess. Place coated pieces on a plate.

   Time: PT5M

5. Rest (Fermentation) Step

   Cover the coated pieces with plastic wrap and let rest at room temperature for 30 minutes. This helps the coating adhere and develop a light fermentation flavor.

   Time: PT30M

6. Prepare the Black‑Bean Sauce

   Heat 2 tbsp vegetable oil in a small saucepan over medium heat. Add remaining garlic and ginger; sauté until fragrant and lightly browned (about 1 minute). Stir in black bean sauce, soy sauce, rice vinegar, and sesame oil. Cook 2‑3 minutes, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

7. Heat Oil for Frying

   In the deep fryer or heavy pot, heat vegetable oil to 180°C (350°F). Use a thermometer to check temperature.

   Time: PT5M

   Temperature: 180°C

8. Deep‑Fry Chicken and Cheese

   Working in small batches, gently lower coated chicken pieces and cheese sticks into the hot oil. Fry 3‑4 minutes, turning once, until golden‑brown and crisp. Use a slotted spoon or tongs to lift and drain on paper towels.

   Time: PT8M

   Temperature: 180°C

9. Toss in Sauce

   Immediately transfer the hot fried pieces to a large bowl, pour the prepared black‑bean sauce over them, and toss quickly to coat evenly.

   Time: PT2M

10. Plate and Garnish

    Arrange the coated bites on a serving plate, sprinkle chopped spring onions if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

25 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (vegetarian)
• Instead of Cheddar Cheese: Mozzarella, Paneer
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Potato starch
• Instead of Salt: Soy sauce (adds saltiness)
• Instead of Sugar: Honey (reduce amount)
• Instead of Kashmiri Chili Powder: Smoked paprika
• Instead of Black Bean Sauce: Hoisin sauce
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vegetable Oil: Peanut oil
• Instead of Soy Sauce: Tamari
• Instead of Rice Vinegar: Lime juice
• Instead of Spring Onions: Chives

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk (optional)
• Plate
• Deep Fryer or Heavy Pot
• Thermometer
• Slotted Spoon or Tongs
• Serving Plate

Critical Steps — Do Not Skip

• Ensuring the oil reaches and maintains 180°C before frying.
• Resting the coated pieces for at least 30 minutes to allow the coating to set.
• Coating the cheese sticks firmly so they do not fall off during frying.

Chef Tips from the Video

• For extra crunch, add a pinch of baking soda to the dry coating.
• Use a mix of cheddar and mozzarella for a stretchier cheese bite.
• After frying, place the bites on a wire rack instead of paper towels to keep them crisp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Can freeze fried bites on a tray, then transfer to a zip‑lock bag; reheat from frozen in a preheated oven (180°C) for 10‑12 minutes.

Room temperature: Do not leave at room temperature for more than 1 hour due to food safety.

Make-Ahead Tips

• Coated chicken and cheese can be prepared up to the resting step and refrigerated for 4 hours.
• The black‑bean sauce can be made 1 day ahead and stored in the refrigerator.

Frequently Asked Questions