Name: Peking Style Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp. low-sodium soy sauce -; 1/4 c. 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Peking Style Chicken

1. 2 tbsp. low-sodium soy sauce -

2. 1/4 c. hoisin -

3. 2 tsp. freshly grated ginger -

4. 1 tsp. five spice powder -

5. 2 tbsp. honey -

6. 2 tbsp. packed dark brown sugar -

7. 2 tbsp. canola oil -

8. 1 (3 1/2-4 lb.) whole chicken -

9. 8 flour tortilla -

10. 1/2 english cucumber, seeded and sliced into thin matchsticks -

11. 1 bunch scallion, green parts only sliced into thin matchsticks, reserve whites for another use -

12. Plum sauce -

How to cook deliciously - Peking Style Chicken

1. Stage

In a medium bowl, whisk together soy sauce, hoisin, ginger, five spice, honey, oil, and sugar.

2. Stage

Season 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.

3. Stage

Preheat 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.

4. Stage

Serve in flour tortillas with cucumbers, scallions, and plum sauce.