Peking-style chicken

Peking-style chicken

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(9 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins Plus marinating time

Easy

Serves 6
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Nutrition and extra info

Nutrition: per serving

  • kcal235
  • fat14g
  • saturates5g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein21g
  • salt2.26g
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Ingredients

  • 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp dry sherry
  • 1 tsp Chinese five-spice powder
  • 4 garlic cloves
  • thumb-sized piece fresh root ginger
  • 1½ kg whole chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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.

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Comments (8)

martinaloeb's picture
3

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

cakeanyone's picture
4

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.

cuddihyd's picture
4

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

jacmitch's picture

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

bethocallaghan's picture
5

Really enjoyed this dish. Skin went really crisp.

rachelmunby's picture

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.

annie0176's picture
5

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.

vrog's picture
5

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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