How to Make Peking Chicken
How to Make Peking Chicken is a hard Chinese recipe that serves 4. 460 calories per serving. Recipe by My Name Is Andong on YouTube.
Prep: 3 hrs 15 min | Cook: 1 hr 25 min | Total: 5 hrs 10 min
Cost: $41.24 total, $10.31 per serving
Ingredients
- 1.5 kg Whole Chicken (Deboned, skin left on, butterflied)
- 3 Tbsp Dark Soy Sauce (For brine)
- 2 Tbsp Salt (Divided: 1 Tbsp for brine, 1 Tbsp for dry rub)
- 2 tsp Chinese Five‑Spice Powder (Divided between brine, dry rub, and glaze)
- 2 Tbsp Maltose (Sticky sweetener for brine and glaze)
- 1 tsp Baking Powder (Helps crisp skin)
- 300 g All‑Purpose Flour (For pancakes)
- 150 ml Hot Water (For pancake dough)
- 4 Tbsp Sesame Oil (Brush pancakes and add flavor to glaze)
- 2 Tbsp Hoisin Sauce (Part of glaze)
- 2 Tbsp Soy Sauce (Part of glaze)
- 2 Tbsp Unsalted Butter (Helps glaze adhere)
- 1 cup Corn Kernels (Adds sweetness to broth)
- 1 cup Napa Cabbage (Shredded, added to broth at end)
- 200 g Silken Tofu (Cubed, added to broth)
- 2 slices Ginger (For broth)
- 2 stalks Scallions (For broth, sliced)
- 1 Tbsp Shaoxing Cooking Wine (Adds depth to broth)
- 1 pinch MSG (Optional umami boost for broth)
- 100 g Mung Bean Noodles (Soak and serve with broth)
- 1/2 Cucumber (Julienned for serving)
- 1 Leek (Julienned for serving)
Instructions
Debone the Chicken
Place the whole chicken breast‑side down on a cutting board. Using a sharp boning knife, carefully remove the backbone, then pull the meat away from the rib cage, keeping the skin intact, and cut out all remaining bones. Butterfly the chicken so it lies flat.
Time: PT15M
Prepare Brine and Poach
In a large pot combine 3 Tbsp dark soy sauce, 1 Tbsp salt, 2 tsp five‑spice powder, 2 Tbsp maltose and enough water to cover the chicken. Bring to a gentle simmer, then add the deboned chicken and poach for 5 minutes until just cooked through.
Time: PT10M
Temperature: 180°C
Pat Dry and Apply Dry Rub
Remove the chicken from the brine, place on a wire rack and pat completely dry with paper towels. Mix 1 Tbsp salt, 1 tsp baking powder and 1 tsp five‑spice powder; sprinkle evenly over the entire surface, rubbing gently into the skin.
Time: PT5M
Air‑Dry the Chicken
Position a standing fan about 30 cm away from the chicken on the rack. Let the chicken air‑dry for 2 hours; the fan will draw moisture away while the baking powder loosens the skin.
Time: PT2H
Make Pancake Dough
In a mixing bowl combine 300 g all‑purpose flour, 1 tsp salt, 2 Tbsp sesame oil and 150 ml hot water. Stir until a shaggy ball forms.
Time: PT5M
Rest and Roll Dough
Cover the dough with a damp cloth and let rest for 20 minutes. Divide into 12 equal balls, flatten each, brush one side with sesame oil, place another ball on top, and roll out to a thin disk (≈10 cm). Brush the final side with more sesame oil.
Time: PT35M
Fry Pancakes
Heat a heavy skillet over medium‑high heat. Fry each double‑layer pancake for 30‑40 seconds per side until light golden spots appear. Transfer to a kitchen towel to keep warm and soft.
Time: PT10M
Temperature: 180°C
Prepare Sweet Five‑Spice Glaze
In a small saucepan combine 2 Tbsp soy sauce, 2 Tbsp hoisin sauce, 2 tsp five‑spice powder, 2 Tbsp maltose and 2 Tbsp melted butter. Heat gently, stirring until glossy and slightly thickened.
Time: PT5M
Temperature: Medium heat
First Roast
Place the air‑dried chicken on a roasting pan, skin side up. Roast in a preheated oven at 180°C for 20 minutes.
Time: PT20M
Temperature: 180°C
Baste and Continue Roasting
Remove chicken, brush generously with rendered chicken fat and half of the glaze. Return to oven for 10 minutes. Repeat the basting and roast for another 10 minutes, then a final 10‑minute roast with the remaining glaze.
Time: PT30M
Temperature: 180°C
Rest the Chicken
Take the roasted chicken out of the oven and let it rest on a cutting board for 10 minutes before carving.
Time: PT10M
Make the Soup Stock
Collect the roasted bones, place them in a heavy soup pot with 2 slices ginger, 2 scallions, 1 cup corn kernels, 1 Tbsp Shaoxing wine, a pinch of MSG and enough water to cover. Bring to a rolling boil, then simmer for 20 minutes.
Time: PT25M
Temperature: Boiling
Finish the Soup
Strain the broth, return to pot, add cubed silken tofu, the corn that was in the broth, and 1 cup shredded napa cabbage. Simmer gently for 5 minutes until cabbage softens.
Time: PT5M
Temperature: Medium heat
Soak Mung Bean Noodles
Place 100 g mung bean noodles in warm water and soak for 10 minutes until softened. Drain.
Time: PT10M
Assemble and Serve
Slice the rested chicken into thin strips. Serve on a platter with the hot pancakes, cucumber and leek julienne, and a small bowl of the pan drippings (or extra glaze). Guests place chicken, cucumber, and sauce on a pancake, roll, and eat with the broth and noodles on the side.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, Contains soy
Allergens: Soy, Wheat, Sesame, Dairy
Ingredient Substitutions
- Instead of Whole Chicken: Spatchcocked chicken breast halves
- Instead of Dark Soy Sauce: Regular soy sauce (use a bit more)
- Instead of Salt: Kosher salt
- Instead of Chinese Five‑Spice Powder: Homemade five‑spice blend
- Instead of Maltose: Honey (less sticky)
- Instead of Baking Powder: Baking soda (use half amount)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Sesame Oil: Vegetable oil (less flavor)
- Instead of Hoisin Sauce: Barbecue sauce with a pinch of five‑spice
- Instead of Soy Sauce: Tamari
- Instead of Unsalted Butter: Margarine
- Instead of Corn Kernels: Peas
- Instead of Napa Cabbage: Bok choy
- Instead of Silken Tofu: Firm tofu (cut smaller)
- Instead of Ginger: Fresh ginger paste
- Instead of Scallions: Green onions
- Instead of Shaoxing Cooking Wine: Dry sherry
- Instead of Mung Bean Noodles: Glass noodles
- Instead of Leek: Green onion
Equipment Needed
- Sharp Boning Knife
- Cutting Board
- Large Pot
- Wire Rack
- Stand Fan
- Mixing Bowl
- Rolling Pin
- Skillet
- Small Saucepan
- Roasting Pan
- Oven
- Soup Pot
- Strainer
- Ladle
- Kitchen Towel
Critical Steps — Do Not Skip
- Deboning the chicken while keeping the skin intact
- Air‑drying the chicken for 2 hours to remove surface moisture
- Applying the salt‑baking‑powder dry rub
- Achieving a glossy, sticky glaze that adheres to the skin
- Basting and roasting in timed intervals for crisp skin
- Straining the broth to obtain a clear, flavorful soup
Chef Tips from the Video
- A fan or a low‑heat oven is the secret to removing surface moisture without cooking the meat.
- Maltose gives the glaze its signature stickiness; if unavailable, substitute with a mixture of honey and a little corn syrup.
- For extra depth, add a splash of dark soy sauce to the broth during the last 5 minutes of simmering.
Troubleshooting
Glaze does not stick to the chicken skin.
Pat the skin very dry, brush a thin layer of melted butter before applying the glaze, and baste frequently during roasting.
Chicken skin remains soggy after roasting.
Ensure the 2‑hour air‑dry step is completed and the baking‑powder rub is applied evenly. Increase the final roast time by 5‑10 minutes, watching for darkening.
Pancakes are tough or tear easily.
Do not over‑knead the dough; keep the resting time at 20 minutes and roll the pancakes thinly. Keep them covered with a damp towel to retain moisture.
Storage
Refrigerator: Store leftover chicken, pancakes and broth in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken pieces and broth separately for up to 2 months.
Room temperature: Pancakes can be kept at room temperature for up to 12 hours if covered.
Make-Ahead Tips
- Prepare the brine and glaze up to 24 hours in advance; store refrigerated.
- The pancake dough can be made the night before and kept covered in the fridge.
- Roasted chicken bones can be saved immediately after carving for the broth.
Frequently Asked Questions
What is the cultural significance and history of Peking Duck Style Chicken in Chinese cuisine?
Peking duck is a celebrated Beijing specialty known for its lacquered, crackly skin and thin pancakes. Home cooks adapt the technique using chicken because a whole duck is expensive and difficult to handle, preserving the iconic flavor and presentation while making it accessible.
What are the traditional regional variations of Peking duck in Chinese cuisine?
Traditional Peking duck from Beijing is roasted in a wood‑fired oven and served with hoisin‑sweetened pancakes. In other regions, such as Sichuan, the duck may be spicier, while Cantonese versions often include a sweeter plum sauce. This chicken adaptation keeps the classic Beijing style.
How is Peking duck traditionally served in Beijing?
In Beijing, the duck is carved tableside, the skin is sliced thin, and diners wrap meat, skin, cucumber, and scallion in a thin wheat pancake, then dip it in a sweet bean‑based sauce. The leftover bones are often used to make a rich broth, similar to the soup in this recipe.
What occasions or celebrations is Peking duck traditionally associated with in Chinese culture?
Peking duck is a banquet centerpiece for weddings, Lunar New Year, and important family gatherings. Its elaborate preparation and luxurious presentation make it a dish for special occasions.
What authentic traditional ingredients are essential for Peking duck and which can be substituted in this chicken version?
Authentic Peking duck uses a duck, maltose, dark soy sauce, five‑spice, and a special hanging‑dry method. In this chicken version, maltose, five‑spice, dark soy, and the air‑dry step replicate the flavor; butter can replace the traditional duck fat for glaze adhesion.
What other Chinese dishes pair well with Peking duck style chicken?
Serve it alongside stir‑fried bok choy, cold sesame noodles, or a simple cucumber salad. A light hot and sour soup or a bowl of jasmine rice also complements the rich flavors.
What are the most common mistakes to avoid when making Peking duck style chicken at home?
Common errors include not drying the skin thoroughly, skipping the baking‑powder rub, under‑basting during roasting, and over‑cooking the pancakes. Each of these leads to soggy skin or tough pancakes.
Why does this recipe use a fan‑dry step instead of traditional hanging in a wood‑fire oven?
The fan creates a steady airflow that removes surface moisture, mimicking the low‑humidity environment of a professional duck‑hanging chamber. This step is essential for achieving a crackly skin without a specialized oven.
Can I make the Peking duck style chicken ahead of time and how should I store it?
Yes. Roast the chicken, let it cool, then wrap tightly and refrigerate for up to 3 days. Reheat gently in a 150°C oven to re‑crisp the skin. The broth can be made ahead and stored separately.
What texture and appearance should I look for when the chicken skin is properly crisped?
The skin should be deep mahogany, glossy from the glaze, and break with a clean snap when pressed. It should feel leathery yet not burnt, with a slight crackle audible when bitten.
What does the YouTube channel My Name Is Andong specialize in?
The YouTube channel My Name Is Andong focuses on creative home‑cooked adaptations of international dishes, especially Asian cuisine, with a strong emphasis on technique, experimentation, and viewer interaction.
How does the YouTube channel My Name Is Andong's approach to Chinese cooking differ from other Chinese cooking channels?
My Name Is Andong blends rigorous culinary research with personal trial‑and‑error, often showcasing unconventional methods (like fan‑drying) and inviting viewers to help refine recipes, whereas many other channels stick to traditional step‑by‑step tutorials.
Last updated: August 25, 2026
