Molly Yeh's Peking Chicken

Ingredients

• 1 piece Whole Chicken (about 4‑5 lb, skin left on)
• 2 tablespoons Kosher Salt (for dry brine)
• 1 teaspoon Black Pepper (freshly ground)
• 2.5 teaspoons Chinese Five‑Spice Powder (1 tsp for brine, 1.5 tsp for glaze)
• 1 cup Beer (regular lager, poured into skillet before roasting)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 0.5 cup Hoisin Sauce (smooth, Chinese style)
• 2 tablespoons Honey (helps caramelize glaze)
• 1 teaspoon Garlic Powder (ground)
• 1 tablespoon Neutral Oil (vegetable or canola oil)
• 1 teaspoon Toasted Sesame Oil (adds richness and aroma)
• 1 tablespoon Lime Juice (juice of half a lime)
• 1 teaspoon Fresh Ginger (grated)

Instructions

1. Dry Brine and Skin Preparation

   Loosen the skin from the chicken breast and thighs by gently sliding your fingers between meat and skin. Sprinkle the entire bird with kosher salt, black pepper, and 1 tsp Chinese five‑spice powder. Place the chicken on a rack, uncovered, and refrigerate overnight to let the skin dry and the seasoning penetrate.

   Time: PT15M

2. Preheat Oven and Prepare Beer Bath

   Preheat the oven to 400°F (200°C). Place the cast‑iron skillet on the stovetop over medium heat and pour in 1 cup of beer, allowing it to come to a gentle simmer.

   Time: PT10M

   Temperature: 400°F

3. Initial Roast for Crispy Skin

   Transfer the brined chicken, skin side up, onto the skillet (the beer will sizzle). Roast in the preheated oven for 1 hour. The skin will begin to crisp while the interior stays moist.

   Time: PT1H

   Temperature: 400°F

4. Prepare the Sweet‑Savory Glaze

   While the chicken roasts, combine soy sauce, hoisin sauce, honey, garlic powder, 1.5 tsp Chinese five‑spice, neutral oil, toasted sesame oil, lime juice, and grated ginger in a mixing bowl. Whisk until smooth. Reserve half of the glaze for serving.

   Time: PT10M

5. Glaze and Finish Roasting

   Remove the chicken from the oven. Brush the exposed skin generously with the first half of the glaze. Return the skillet to the oven, add the reserved cup of beer to the pan to keep the glaze from burning, and roast for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is glossy.

   Time: PT20M

   Temperature: 400°F

6. Rest and Serve

   Let the chicken rest on a cutting board for 10 minutes before carving. Brush with any remaining glaze for extra shine and serve with the reserved glaze on the side.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g