Best 2 Peking Style Chicken Recipes

When cooking a dish as refined and detailed as Peking Style Chicken, it's essential to get the recipe just right. Peking Style Chicken or Beijing Chicken, a staple in many Chinese restaurants, is characterized by its golden-brown, crispy skin and succulent, tender meat. Whether you're preparing it for a special occasion or as a fun cooking experiment, having the right recipe can make all the difference in creating an authentic and delicious Peking Style Chicken dish. In this article, we'll explore some of the best recipes for this classic Chinese entree, providing step-by-step instructions and helpful tips to ensure your Peking Style Chicken turns out perfect.

Here are our top 2 tried and tested recipes!

PEKING STYLE CHICKEN

Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
Coat chicken pieces in cornstarch. Dip into beaten egg whites.
Saute the chicken in hot oil until crispy and brown.
Drain oil from the pan and add sauce.
Cook for 5 minutes over low heat.

PEKING-STYLE CHICKEN WRAPS

Peking-Style Chicken Wraps image

Categories Poultry Tomato Broil Kid-Friendly Quick & Easy Lunch Summer Tortillas Gourmet Dairy Free Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Steps:

Preheat broiler and lightly oil rack of a broiler pan.
Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
While chicken is broiling, put tortillas on bottom rack of oven to warm.
Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
Cut chicken crosswise into 1/4-inch-thick slices.
To eat, wrap up chicken, plum sauce, and scallions in tortillas.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
Use a quality wok: A good wok will help you achieve the high heat and even cooking that is essential for Peking-style chicken. If you don't have a wok, you can use a large, heavy-bottomed skillet.
Get your oil hot enough: The oil should be shimmering and almost smoking before you add the chicken. This will help to create a crispy skin and prevent the chicken from sticking to the pan.
Don't overcrowd the wok: Cook the chicken in batches if necessary to avoid overcrowding the wok. This will help to ensure that the chicken cooks evenly.
Use a cornstarch slurry to thicken the sauce: A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Add the slurry to the sauce and cook until thickened.

Conclusion:

Peking-style chicken is a delicious and impressive dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make this dish at home. So what are you waiting for? Give it a try today!

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