Molly Yeh's Peking Chicken
Molly Yeh's Peking Chicken is a medium Chinese recipe that serves 4. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 10 min
Cost: $11.02 total, $2.76 per serving
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
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
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
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
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
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
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
Dietary info: Contains soy, Contains gluten, Contains sesame, Not vegetarian
Allergens: Soy, Gluten (hoisin sauce), Sesame, Honey
Ingredient Substitutions
- Instead of Whole Chicken: Spatchcocked chicken halves
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Chinese Five‑Spice Powder: Ground cinnamon, cloves, star anise blend
- Instead of Beer: Chicken broth
- Instead of Soy Sauce: Tamari
- Instead of Hoisin Sauce: Barbecue sauce mixed with soy sauce
- Instead of Honey: Maple syrup
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Neutral Oil: Peanut oil
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Lime Juice: Lemon juice
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
Equipment Needed
- Cast Iron Skillet
- Oven
- Mixing Bowl
- Whisk
- Basting Brush
- Meat Thermometer
- Cutting Board
- Chef’s Knife
- Microplane or Fine Grater (optional)
- Small Saucepan (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Loosening the skin and dry‑brining overnight
- Initial high‑heat roast to develop crisp skin
- Applying the glaze and finishing the roast with beer to prevent burning
- Ensuring the internal temperature reaches 165°F
Chef Tips from the Video
- Use a light lager; its subtle flavor won’t overpower the glaze.
- For extra crunch, sprinkle a pinch of kosher salt on the skin just before the final roast.
- Reserve a small amount of the glaze for drizzling over the carved pieces at the table.
Troubleshooting
Skin is not crispy after the first hour.
Pat the skin dry again, increase oven temperature to 425°F for the last 15 minutes, and ensure the skillet is not crowded with liquid.
Glaze burns or sticks to the skillet.
Add the reserved cup of beer when returning the chicken to the oven; it creates steam and prevents scorching.
Chicken is undercooked in the thigh.
Check the thickest part with a meat thermometer; if below 165°F, continue roasting in 5‑minute increments.
Glaze is too salty.
Balance with an extra teaspoon of honey or a splash of lime juice, and reduce the amount of soy sauce next time.
Storage
Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to re‑crisp skin.
Freezer: Freezing is not recommended as the skin loses crispness; if frozen, consume within 1 month and re‑crisp after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the chicken up to 24 hours ahead and keep uncovered in the fridge.
- Prepare the glaze a day in advance; store in a sealed jar in the refrigerator.
- If making ahead, reheat the glaze gently before the final brush.
Frequently Asked Questions
What is the cultural significance and history of Peking Chicken in Chinese cuisine?
Peking Chicken, inspired by the famous Peking Duck, showcases the Chinese love for crisp skin and layered flavors. While duck is the traditional star, the chicken version offers a quicker, home‑cooked alternative that still honors the technique of air‑drying the skin for maximum crunch.
What are the traditional regional variations of Peking Chicken in Chinese cuisine?
In northern China, the focus is on ultra‑crisp skin with minimal sauce, while southern versions often incorporate sweeter glazes like hoisin and honey, similar to the recipe from the Food Network video. Some regions add Shaoxing wine or plum sauce for additional depth.
How is authentic Peking Chicken traditionally served in China?
Traditionally, the chicken is carved table‑side, the crispy skin is presented first, and the meat is sliced thinly. It is often served with thin pancakes, scallions, and a sweet bean sauce, allowing diners to assemble their own bites.
During which occasions or celebrations is Peking Chicken commonly prepared in Chinese culture?
Peking Chicken is popular for family gatherings, Lunar New Year feasts, and banquet‑style meals where a show‑stopping, crispy protein is desired. Its glossy glaze also makes it a festive centerpiece for holiday celebrations.
How does Peking Chicken fit into the broader Chinese cuisine tradition?
The dish exemplifies Chinese culinary principles of texture contrast—crisp skin versus juicy meat—and the balance of sweet, salty, and aromatic flavors. It also reflects the Chinese technique of using steam (the beer bath) to keep meat moist while achieving a roasted finish.
What are the authentic traditional ingredients for Peking Chicken versus acceptable substitutes?
Traditional ingredients include a dry‑brined whole chicken, malt vinegar or Shaoxing wine, hoisin sauce, honey, and Chinese five‑spice. Acceptable substitutes are a light lager for the beer bath, maple syrup for honey, and soy sauce in place of a more complex fermented sauce.
What other Chinese dishes pair well with Peking Chicken?
Peking Chicken pairs beautifully with steamed jasmine rice, stir‑fried bok choy, cold cucumber salad, and a simple scallion‑ginger dipping sauce. For a full banquet, serve alongside dumplings or a light hot‑and‑sour soup.
What makes Peking Chicken special or unique in Chinese cuisine?
Its hallmark is the ultra‑crisp, glossy skin achieved by air‑drying the skin, dry‑brining, and finishing with a sweet‑savory glaze. The combination of steam from the beer bath and high‑heat roasting creates a rare juiciness‑crispness balance.
What are the most common mistakes to avoid when making Peking Chicken at home?
Common errors include not drying the skin enough, which prevents crispness; using too much liquid in the glaze, causing it to burn; and over‑cooking the chicken, which dries the meat. Follow the dry‑brine, use the beer bath, and monitor internal temperature.
Why does this Peking Chicken recipe use beer in the skillet instead of plain water or broth?
Beer adds gentle steam and a subtle malt flavor that keeps the meat moist while the alcohol evaporates, preventing the glaze from scorching. The carbonation also helps lift the skin slightly, promoting even crisping.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, celebrity chef demonstrations, and recipe videos that cover everything from quick weeknight meals to elaborate holiday feasts, emphasizing approachable yet professional techniques.
Last updated: August 24, 2026
