Name: Peking-style chicken
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 orange; 5 tbsp soy sauce; 3 tbsp dry sherry; 1 tsp Chinese five-spice powder; 4 garlic cloves; thumb-sized piece fresh root ginger; 1 ½kg whole chicken; 2 tbsp honey

Home
Recipes
Peking-style chicken

Peking-style chicken

Good Food team

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

Plus marinating time

A star rating of 4.3 out of 5.12 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal235
fat14g
saturates5g
carbs5g
sugars5g
fibre0g
protein21g
salt2.26g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

FOR WONDERFUL CRISPNESS

Try pouring boiling water over the skin just before cooking.

Recipe from Good Food magazine, October 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now