How to Cook Peking Style Chicken
Peking Style Chicken is a crispy, golden-brown fried or roasted chicken infused with a rich blend of soy sauce, five-spice powder, and citrusy notes for a flavorful, aromatic dish.
Prep Time4 hours hrs 15 minutes mins
Cook Time45 minutes mins
Total Time5 hours hrs
Course: Chicken Recipe
Cuisine: Chinese
Keyword: crispy fried chicken, peking style chicken
Servings: 6 servings
Calories: 323kcal
Author: Manny
- 1 whole dressed chicken medium size
- 1/2 cup soy sauce
- 1 inch ginger slice into thin strips
- 4 cloves garlic chopped
- 2 Tbsp. brown sugar or honey
- 1 tsp. five spice powder ngohiong powder
- 2 Tbsp. fresh orange juice
- 2 cups flour
- 1 tsp salt
- 1/8 tsp ground pepper
How to cook Peking Style Chicken
In a bowl mix together soy sauce, ginger, garlic, sugar, five spice powder and orange juice.
Pat dry the chicken after washing and combine with the marinade rubbing the chicken with the marinade inside and out.
Then marinate it for 4 to 6 hours or overnight in the refrigerator.
After marinating, remove the chicken from the marinade. Mix salt on pepper on the flour.
Then roll and coat the chicken with flour. Prepare a pot with enough cooking oil to deep fry the whole chicken. Then deep fry the whole chicken until the skin is crispy and the already cooked.
Cooking Tips:
Marinate for Maximum Flavor
Letting the chicken marinate for at least four to six hours or overnight allows the spices and seasonings to fully penetrate the meat, resulting in deep, rich flavors. The combination of soy sauce, five-spice powder, and orange juice infuses a balanced blend of salty, sweet, and citrusy notes. For best results, massage the marinade into the chicken, ensuring it coats both the inside and outside evenly.
Pat Dry and Coat Evenly for a Crispy Skin
Before frying, always pat dry the chicken with paper towels to remove excess moisture, which helps achieve an even, crispy crust. Coating the chicken lightly with seasoned flour locks in the marinade while creating a delicate crunch. Avoid over-coating, as too much flour can make the skin heavy and prevent it from crisping properly.
Maintain the Right Oil Temperature for Perfect Frying
For a perfectly cooked Peking-style chicken, keep the oil temperature at medium heat (around 350°F or 175°C) to ensure even cooking. If the oil is too hot, the outside will burn before the inside is fully cooked; too low, and the chicken will absorb excess oil and become greasy. Use a thermometer or test by dropping a small piece of batter—if it sizzles and rises slowly, the oil is ready. 