Leeann Chin’s Peking Chicken Recipe: Authentic Chinese-Style Delight

I’ve perfected Leeann Chin’s Peking chicken recipe, capturing the authentic flavors of Chinese cuisine. This dish features crispy skin and tender meat, achieved through a special marinade and precise cooking techniques.

The result is a restaurant-quality Peking chicken with a rich, savory flavor profile. Serve with pancakes, scallions, and hoisin sauce for an authentic experience that’s sure to impress.

Ingredients for Leeann Chin Peking Chicken

Authentic Peking chicken requires quality ingredients and precise techniques for that crispy skin.

For the best results, use a 3-4 lb whole chicken. Look for plump, fresh birds at your local butcher or high-end grocery stores like Whole Foods or Trader Joe’s. The quality of the chicken directly impacts the final dish. Freshness matters here—avoid chickens with signs of drying or freezer burn.

No Shaoxing wine? Dry sherry or Japanese sake can substitute. For an authentic flavor, seek out Chinese five-spice powder at an Asian market. If you can’t find it, make your own blend using cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. Fresh ginger is essential—don’t skip grating it fresh.

This recipe makes great leftovers. Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp the skin again. The pancakes can be frozen for up to 3 months—just thaw at room temperature.

Step-by-Step Instructions for Authentic Peking Chicken

Follow these detailed steps to create Leeann Chin’s renowned Peking Chicken, a dish celebrated for its crispy skin and tender meat.

Step 1: Prepare the Whole Chicken for Roasting

Begin by thoroughly rinsing the 1 whole Whole Chicken under cold water, then pat it completely dry with paper towels, paying extra attention to the cavity. I like to use a combination of paper towels and a clean kitchen towel to ensure the chicken is as dry as possible, which is crucial for achieving that signature crispy skin.

Next, prepare the marinade by whisking together the 0.5 cup Soy Sauce, 0.25 cup Shaoxing Wine, and 2 tsp Chinese Five-Spice Powder in a small bowl until well combined. The aroma of the five-spice powder mingling with the soy sauce and wine is a promising start to this dish.

Step 2: Marinate the Chicken

Place the chicken in a large bowl or container that can hold it snugly. Pour the marinade over the chicken, making sure it’s coated evenly. Then, sprinkle the 4 cloves Garlic Cloves and 2 tbsp Ginger around and inside the cavity. I find that using my hands to gently massage the marinade into the chicken ensures it’s well distributed and helps the flavors penetrate deeper into the meat.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. The longer it marinates, the more flavorful the chicken will be. You’ll notice the meat becoming more tender and aromatic as it marinates.

Step 3: Roast the Chicken to Perfection

Preheat your oven to 400°F. Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken in a roasting pan, breast side up. Roast in the preheated oven for about 45-50 minutes, or until the skin is crispy and golden brown. Baste the chicken with the pan juices every 15 minutes to keep it moist and promote even browning.

The chicken is done when the skin is crispy, and the meat is cooked through. You’ll know it’s ready when the juices run clear, and the internal temperature reaches 165°F. Let it rest for 10-15 minutes before carving.

Step 4: Prepare the Accompaniments

While the chicken is roasting, prepare the accompaniments. Slice the 1 whole Cucumber into thin strips and set aside. Warm the 8 pieces Pancakes according to package instructions or by steaming them for a few minutes until they’re soft and pliable. Arrange the 4 whole Scallions on a plate, ready for garnish.

Transfer the 1 cup Hoisin Sauce to a serving bowl. The combination of these elements—crispy chicken, soft pancakes, cool cucumber, and savory hoisin sauce—creates a harmonious balance of textures and flavors.

Step 5: Serve the Peking Chicken

Carve the rested chicken into bite-sized pieces, making sure to include some of the crispy skin in each serving. To assemble, place a few pieces of the chicken onto a warmed pancake, add some sliced cucumber, and a sprinkle of scallions. Drizzle with hoisin sauce and a bit of 2 tbsp Sesame Oil for added richness. Season with a pinch of 1 tsp Salt to taste.

Serve immediately, encouraging diners to wrap their Peking chicken parcels themselves. The experience of assembling and enjoying this dish is as much a part of its appeal as the flavors themselves.

Regional Styles of leeann chin peking chicken

Traditional Beijing Style

The original Peking chicken from Beijing features air-dried skin that becomes crispy during roasting. To achieve this, hang the marinated chicken in a cool, well-ventilated area for 2-3 hours before cooking. This technique helps create that signature texture.

Szechuan Variation

For a spicy twist, add 1-2 tsp Szechuan peppercorns to the marinade and sprinkle crushed peppercorns on the pancakes before serving. The numbing heat from these peppercorns complements the rich chicken beautifully.

Cantonese Style

In Cantonese cuisine, Peking chicken is often served with plum sauce instead of hoisin. To make plum sauce, combine 1/2 cup plum jam, 2 tbsp soy sauce, and 1 tsp rice vinegar. This sweeter profile pairs perfectly with the savory chicken.

Modern Fusion

Try a Korean-inspired version by adding 1-2 tbsp Gochujang to the marinade for a spicy kick. Serve with kimchi pancakes for an exciting fusion that balances heat and richness.

Regional Ingredient Swaps

While traditional Peking chicken uses Chinese ingredients, you can adapt it regionally. For example, substitute Japanese sake for Shaoxing wine or use Thai basil instead of scallions for garnish. These swaps create interesting flavor variations while maintaining the dish’s essence.

Family Recipes

Many families have their own secret variations of Peking chicken. Some add star anise to the marinade for extra depth, while others use honey to balance the savory flavors.