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Peking Chicken Recipe

Peking duck is one of the most famous dishes in China. Known for its deliciously sweet and crispy roasted skin, this dish takes over a day to prepare. Once the duck is fully roasted it is cut into 120 slices and served with mandarin pancakes. This delicious duck is then consumed by placing a slice or two in the middle of a pancake and adding a bit of the accompanying sauce and vegetables. This duck is wonderful and delicious however it is also quite time consuming which is why many turn to a quick and easy alternative like the following Peking chicken recipe.

There are many versions of Peking chicken found on both the internet and in various cookbooks. After trying several of these recipes and experimenting with many different ingredients Ive come up with a delicious, easy, and healthy recipe I think you will enjoy. Similar in flavor to other recipes, my chicken recipe calls for boneless, skinless chicken which makes it a bit healthier and faster to marinate and cook than the others. Try this recipe and let me know what you think in the Chinese food forum. Enjoy!

4 boneless skinless chicken breasts

cup white vinegar
cup brown sugar
1 tsp hoisin sauce
tsp ground ginger
1 tbsp soy sauce
tsp sesame oil
tsp 5 spice powder
1 tbsp honey

Basting Sauce:
3 tbsp brown sugar
1 tbsp white vinegar
1 tbsp soy sauce
1 tbsp honey

  1. Remove all of the fat from the chicken and pierce each breast with a fork many times on both sides.

  2. Mix together the ingredients for the marinade and add the chicken. Try to make sure that each breast is completely covered in the marinade. If they are not completely covered, flip them every so often so that all sides of the breasts marinate evenly. Marinate for 2 hours or longer if you have the time.

  3. In a small cup or bowl, mix together the ingredients for the basting sauce and set it aside.

  4. Turn the broiler on high and place the chicken breasts on a broiler pan. Place this pan on the middle rack in the oven for 5 minutes.

  5. After 5 minutes, remove the chicken and baste it. Then place the pan directly under the broiler so that the chicken sits about 3 inches from the element. Cook it for 2 minutes, then remove it and baste it again.

  6. Again place the chicken directly under the broiler, cook it for 1 minute and then baste it again. Do this again for 2 minutes, and then baste. Then cook it a final 2 minutes and remove it from the oven without basting. Depending on the pan that you use, the marinade itself may actually burn and smoke on the bottom of the pan. This is normal as long as the chicken itself is not burning.

  7. Serve with either mandarin pancakes or fried rice. Makes 4 servings.

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