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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs
Peking duck is a classic of Beijing cuisine and has extra crispy and shiny skin and is usually served in very thin slices and wrapped in some form of crepe. The dish has a long and elaborate history as well as a long cooking process. Using chicken is certainly untraditional but will give you similar results at home. The chicken is coated in a sweet sauce that will produce that iconic shiny and crisp skin. You can serve it in a tortilla with lots of scallions or eat it as is! This will really change up your ordinary chicken dinners for the better!
Have you made this yet? Let us know what you think in the comments below!
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Ingredients
- 2 Tbsp.
low-sodium soy sauce
- 1/4 cup
hoisin
- 2 tsp.
freshly grated ginger
- 1 tsp.
five spice powder
- 2 Tbsp.
honey
- 2 Tbsp.
packed dark brown sugar
- 2 Tbsp.
canola oil
- 1
(3 1/2-4 lb.) whole chicken
- 8
flour tortilla
- 1/2
english cucumber, seeded and sliced into thin matchsticks
- 1
bunch scallion, green parts only sliced into thin matchsticks, reserve whites for another use
Plum sauce
Directions
- Step 1In a medium bowl, whisk together soy sauce, hoisin, ginger, five spice, honey, oil, and sugar.
- Step 2Season chicken lightly with salt, inside and out. Tie legs together with kitchen twine and place in a large cast iron skillet. Brush marinade all over chicken, inside and out. Let sit 30 minutes to come to room temperature and absorb marinade. Brush all over with marinade again.
- Step 3Preheat oven to 425°. Roast chicken for 20 minutes. Remove chicken from oven and baste with more marinade. Reduce heat to 350°, and roast for another 40 minutes, or until internal temperature reaches 165°, basting halfway through. Remove from oven, and allow to rest for 5 minutes before slicing.
- Step 4Serve in flour tortillas with cucumbers, scallions, and plum sauce.
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