Chinese Peking Chicken Recipe

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

1. Cut the Chicken

   Place the chicken on a cutting board and cut into bite‑size pieces about 1‑inch each.

   Time: PT5M

2. 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

3. Mix Marinade

   In a mixing bowl combine soy sauce, Shaoxing wine, sugar, ginger juice, cornstarch, and five‑spice powder. Stir until smooth.

   Time: PT3M

4. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat evenly, then cover and refrigerate.

   Time: PT5M

5. Marination Rest

   Allow the chicken to sit in the refrigerator for at least four hours or overnight.

   Time: PT4H

6. 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

7. 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

8. Drain and Rest

   Let the fried chicken rest on paper towels for a minute to absorb excess oil.

   Time: PT3M

9. 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