How to Make Peking Chicken

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. Soak Mung Bean Noodles

    Place 100 g mung bean noodles in warm water and soak for 10 minutes until softened. Drain.

    Time: PT10M

15. 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