Chinese Peking Chicken Recipe
Chinese Peking Chicken Recipe is a easy Chinese recipe that serves 4. 250 calories per serving. Recipe by Sue and Gambo on YouTube.
Prep: 15 min | Cook: 20 min | Total: 4 hrs 45 min
Cost: $5.92 total, $1.48 per serving
Ingredients
- 1 pound Chicken Breast or Thighs (boneless, skinless, cut into bite‑size pieces)
- 2 tablespoon Soy Sauce (light Chinese soy sauce)
- 1 tablespoon Shaoxing Cooking Wine (Chinese rice wine, can substitute dry sherry)
- 1 teaspoon Granulated Sugar
- 1 teaspoon Ginger Juice (freshly grated ginger squeezed)
- 1/4 cup Cornstarch (for coating the chicken)
- 1/2 teaspoon Five‑Spice Powder
- 2 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
Instructions
Cut the Chicken
Place the chicken on a cutting board and cut into bite‑size pieces about 1‑inch each.
Time: PT5M
Prepare Ginger Juice
Peel a small piece of fresh ginger, grate it finely, then press through a sieve to collect about 1 teaspoon of juice.
Time: PT2M
Mix Marinade
In a mixing bowl combine soy sauce, Shaoxing wine, sugar, ginger juice, cornstarch, and five‑spice powder. Stir until smooth.
Time: PT3M
Marinate the Chicken
Add the chicken pieces to the bowl, toss to coat evenly, then cover and refrigerate.
Time: PT5M
Marination Rest
Allow the chicken to sit in the refrigerator for at least four hours or overnight.
Time: PT4H
Heat the Oil
Pour vegetable oil into the pan to a depth of about 1/2 inch. Heat over medium‑high until the oil shimmers (about 350°F).
Time: PT5M
Temperature: 350°F
Pan‑Fry the Chicken
Working in small batches, add chicken pieces to the hot oil. Fry 4‑5 minutes per side until golden brown and cooked through. Remove with tongs and set on the paper‑towel‑lined plate.
Time: PT12M
Temperature: 350°F
Drain and Rest
Let the fried chicken rest on paper towels for a minute to absorb excess oil.
Time: PT3M
Serve
Transfer the crispy Peking chicken to a serving platter and enjoy hot with steamed rice or noodles.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: High protein, Contains soy, Contains corn
Allergens: Soy, Corn
Ingredient Substitutions
- Instead of Chicken Breast or Thighs: Turkey breast, Pork tenderloin
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Shaoxing Cooking Wine: Dry sherry, Mirin
- Instead of Granulated Sugar: Honey (use less), Maple syrup (use less)
- Instead of Ginger Juice: Minced ginger + a splash of water
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Five‑Spice Powder: Ground cinnamon + star anise + cloves + fennel seeds
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Whisk or Spoon
- Frying Pan or Wok
- Tongs or Slotted Spoon
- Plate Lined with Paper Towels
Critical Steps — Do Not Skip
- Marinating the chicken for at least 4 hours
- Ensuring the oil reaches the proper temperature before frying
- Frying in small batches to maintain oil temperature
Chef Tips from the Video
- Add a pinch of baking soda to the cornstarch mixture for an extra‑crisp crust.
- For a glossy finish, toss the fried chicken briefly in a mixture of 1 tsp soy sauce and 1 tsp honey right after draining.
Troubleshooting
Chicken coating falls off during frying.
Make sure the cornstarch is fully dissolved in the marinade and the chicken is dry before coating. Fry in small batches to keep oil temperature steady.
Chicken is undercooked inside.
Cut pieces to uniform size and fry until the internal temperature reaches 165°F. If needed, finish the pieces in a preheated 350°F oven for a few minutes.
Oil splatters excessively.
Pat the chicken pieces dry with paper towels before adding to the oil and use a splatter guard.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; use within 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken a day ahead for deeper flavor.
- Fried chicken can be reheated in a hot oven (350°F) for 5‑7 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Peking Chicken in Chinese cuisine?
Peking Chicken is a popular Cantonese‑style fried chicken that traces its roots to the imperial kitchens of Beijing, where crispy textures and sweet‑savory glazes were prized. Over time it became a staple in home cooking across China, celebrated for its crunchy coating and aromatic five‑spice flavor.
What are the traditional regional variations of Peking Chicken in Chinese cuisine?
In northern China, the dish often features a thicker, honey‑glazed coating, while southern versions may use lighter soy‑based marinades and a thinner crisp. Some regions add Sichuan peppercorns for a subtle numbing heat.
How is authentic Peking Chicken traditionally served in China?
Authentic Peking Chicken is typically served hot, sliced into bite‑size pieces, and accompanied by steamed rice, stir‑fried vegetables, or a simple cucumber salad dressed with rice vinegar and sesame oil.
During which occasions or celebrations is Peking Chicken traditionally enjoyed in Chinese culture?
Peking Chicken is a festive dish often prepared for family gatherings, Lunar New Year, and wedding banquets because its golden color symbolizes wealth and prosperity.
What other Chinese dishes pair well with Peking Chicken?
It pairs beautifully with dishes like Egg Fried Rice, Stir‑Fried Bok Choy, Hot and Sour Soup, or a light Sesame‑Dressed Noodle Salad, creating a balanced meal of textures and flavors.
What makes Peking Chicken special or unique in Chinese cuisine?
The combination of a sweet‑savory soy‑wine glaze, aromatic five‑spice, and a crisp cornstarch coating gives Peking Chicken a distinctive flavor and texture that sets it apart from other fried chicken dishes in Chinese cooking.
What are the most common mistakes to avoid when making Peking Chicken at home?
Common mistakes include overcrowding the pan, which drops oil temperature and makes the coating soggy, and not letting the chicken marinate long enough, resulting in bland flavor. Also, using too much oil can cause excessive greasiness.
Why does this Peking Chicken recipe use cornstarch instead of flour for the coating?
Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and absorbs less oil than flour, giving the chicken its signature delicate crunch.
Can I make Peking Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in advance. After frying, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to restore crispness.
What does the YouTube channel Sue and Gambo specialize in?
The YouTube channel Sue and Gambo specializes in approachable Asian home‑cooking tutorials, focusing on quick, flavorful dishes that use everyday ingredients and clear step‑by‑step instructions.
How does the YouTube channel Sue and Gambo's approach to Chinese cooking differ from other Chinese cooking channels?
Sue and Gambo emphasizes simplicity and minimal equipment, often adapting traditional recipes for the home cook with shortcuts like using a regular frying pan instead of a wok, while still preserving authentic flavors.
Last updated: August 24, 2026
