Peking-style chicken

Peking-style chicken

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 20 mins

plus marinating time

Method

  1. Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
  2. Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
  3. Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Try

For wonderful crispness

Try pouring boiling water over the skin just before cooking.

Per serving

235 kcalories, protein 21g, carbohydrate 5g, fat 14 g, saturated fat 5g, fibre 0g, sugar 5g, salt 2.26 g

Recipe from Good Food magazine, October 2007.

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Latest comments and suggestions

  • Binder photo honeybee

    02 December 2007

    honeybee rated and commented on this recipe

    5 stars

    Really good. A Sunday roast with a difference. Only drawback was that turning the oven up so high caused a smoky kitchen!

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  • Binder photo Fluffy

    17 January 2008

    Fluffy rated this recipe

    3 stars

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  • Binder photo Annie

    25 January 2008

    Annie rated and commented on this recipe

    5 stars

    Easy, to make and really tasty. My kids loved it too. It went really well with the stir fried broccoli and spring greens with chilli recipe too.

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  • Binder photo Rachel

    15 February 2008

    Rachel commented on this recipe

    Could you join Gary Rhodes in China? Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.

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  • Binder photo Beth

    02 March 2008

    Beth rated and commented on this recipe

    5 stars

    Really enjoyed this dish. Skin went really crisp.

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  • Binder photo jac

    13 March 2008

    jac commented on this recipe

    TRIED THIS,REALLY NICE ,USED THE SAUCE FOR OTHER THINGS .

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  • Binder photo dodo

    17 April 2008

    dodo rated and commented on this recipe

    4 stars

    Fantastic recipe have used on duck too. Love the skin.

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  • Binder photo cakeanyone?

    08 June 2009

    cakeanyone? rated and commented on this recipe

    4 stars

    This was very successful, however I served with singapore noodles which were probably too spicy as they masked the delicate flavour of the chicken. Chicken was very tasty cold too.

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  • Binder photo Martina

    07 March 2011

    Martina rated and commented on this recipe

    3 stars

    I did this for duck and the skin didn't go crispy - maybe it is because duck is so fatty? Will try this again with chicken

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 20 mins

plus marinating time

Ingredients

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Add to your binder

Per serving

235 kcalories, protein 21g, carbohydrate 5g, fat 14 g, saturated fat 5g, fibre 0g, sugar 5g, salt 2.26 g

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