Name: Five Spice Peking Chicken: The Ultimate Recipe and Cooking Guide
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 4-6 servings
Ingredients: 1 whole chicken (about 4-5 lbs), preferably air-chilled; 2 tablespoons Chinese five-spice powder; 2 tablespoons Shaoxing rice wine (or dry sherry); 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon ground ginger; 1/2 teaspoon white pepper; 1/4 teaspoon red pepper flakes (optional, for a little heat); 1/4 cup maltose syrup (or honey, thinned with a little hot water); 2 tablespoons hot water; 1 tablespoon rice vinegar; 4 green onions, roughly chopped; 4 slices of ginger; 4 cloves garlic, smashed; 1 star anise; Thin pancakes (Mandarin pancakes or moo shu pancakes); Hoisin sauce; Scallions, thinly sliced; Cucumber, julienned

Five Spice Peking Chicken: Just the name conjures images of crispy skin, succulent meat, and an aroma that fills your kitchen with pure delight, doesn't it? I'm so excited to share this recipe with you, because it's not just a meal; it's an experience! Forget complicated restaurant orders and hefty price tags; you can achieve authentic Peking Chicken flavor right in your own home.

Peking Duck, the ancestor of this dish, boasts a rich history dating back to the Imperial era in China. Originally prepared for emperors, its meticulous preparation and exquisite taste quickly made it a symbol of culinary excellence. While our Five Spice Peking Chicken recipe takes a slightly more approachable route, it still captures the essence of that regal dish. The secret lies in the harmonious blend of five fragrant spices – star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds – which infuse the chicken with a depth of flavor that's simply irresistible.

What makes Peking Chicken, and this simplified version, so universally loved? It's the perfect combination of textures: the incredibly crispy, lacquered skin gives way to juicy, tender meat. The sweet and savory notes dance on your palate, creating a truly unforgettable culinary experience. Plus, this Five Spice Peking Chicken recipe is surprisingly easy to prepare, making it a fantastic option for a special occasion or a satisfying weeknight dinner. Get ready to impress your family and friends with this flavorful and authentic dish!

Ingredients:

For the Chicken:

1 whole chicken (about 4-5 lbs), preferably air-chilled
2 tablespoons Chinese five-spice powder
2 tablespoons Shaoxing rice wine (or dry sherry)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)

For the Skin Glaze:

1/4 cup maltose syrup (or honey, thinned with a little hot water)
2 tablespoons hot water
1 tablespoon rice vinegar

For the Aromatics (for inside the cavity):

4 green onions, roughly chopped
4 slices of ginger
4 cloves garlic, smashed
1 star anise

For Serving (optional):

Thin pancakes (Mandarin pancakes or moo shu pancakes)
Hoisin sauce
Scallions, thinly sliced
Cucumber, julienned

Preparing the Chicken:

Prepare the Chicken: Remove the chicken from its packaging and pat it completely dry with paper towels, inside and out. This is crucial for achieving crispy skin. Trust me, don't skip this step! A dry chicken is a happy chicken (and a crispy one!).
Trim Excess Fat: Trim any excess fat around the cavity opening and neck. You don't want too much rendering fat dripping and causing a mess.
Loosen the Skin: This is a bit of a delicate process, but it's key to getting that beautiful, evenly crisp skin. Gently slide your fingers between the skin and the breast meat, working from the neck opening down towards the legs. Be careful not to tear the skin. Do the same for the legs, separating the skin from the thigh meat. This creates air pockets that will help the skin crisp up.
Prepare the Five-Spice Marinade: In a small bowl, whisk together the Chinese five-spice powder, Shaoxing rice wine (or dry sherry), soy sauce, honey, sesame oil, ground ginger, white pepper, and red pepper flakes (if using). Make sure everything is well combined.
Marinate the Chicken: Rub the five-spice marinade all over the chicken, both inside and out. Be generous and make sure every nook and cranny is coated. Pay special attention to rubbing the marinade under the loosened skin on the breast and legs. This will infuse the meat with flavor and help the skin crisp up.
Stuff the Cavity: Stuff the chicken cavity with the chopped green onions, ginger slices, smashed garlic cloves, and star anise. These aromatics will infuse the chicken with a subtle, fragrant flavor from the inside out.
Refrigerate: Place the marinated chicken in a large resealable plastic bag or a large bowl covered with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). The longer it marinates, the more flavorful it will be. Turn the chicken occasionally to ensure even marination.

Preparing the Skin Glaze:

Prepare the Glaze: About an hour before you plan to roast the chicken, prepare the skin glaze. In a small bowl, whisk together the maltose syrup (or honey), hot water, and rice vinegar until the maltose syrup (or honey) is completely dissolved and the mixture is smooth. The hot water helps to thin out the maltose syrup, making it easier to apply.

Roasting the Chicken:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Remove Chicken from Refrigerator: Take the chicken out of the refrigerator about 30 minutes before roasting to allow it to come to room temperature slightly. This will help it cook more evenly.
Truss the Chicken (Optional): Trussing the chicken helps it cook more evenly and gives it a more appealing shape. If you're not familiar with trussing, you can simply tie the legs together with kitchen twine.
First Bake: Place the chicken on a roasting rack set inside a roasting pan. This allows air to circulate around the chicken, promoting even cooking and crispy skin. Pour about 1 cup of water into the bottom of the roasting pan. This will help to create steam, which will keep the chicken moist.
Roast: Roast the chicken for 30 minutes at 400°F (200°C).
Lower the Temperature: Reduce the oven temperature to 350°F (175°C) and continue roasting for another 30 minutes.
Glaze the Chicken: Remove the chicken from the oven and brush it generously with the skin glaze. Make sure to coat the entire surface of the chicken evenly.
Continue Roasting: Return the chicken to the oven and continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to check the temperature.
Baste and Glaze Again: Every 15 minutes during this final roasting period, baste the chicken with the pan juices and brush it with another layer of the skin glaze. This will help to build up a beautiful, glossy, and flavorful skin.
Broil for Extra Crispness (Optional): If you want an even crispier skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning. Place the chicken under the broiler for 2-3 minutes, or until the skin is golden brown and crispy.
Rest: Remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Tent the chicken loosely with foil to keep it warm while it rests.

Carving and Serving:

Carve the Chicken: Carve the chicken and arrange it on a platter. You can serve it whole or cut it into smaller pieces.
Serve: Serve the Five-Spice Peking Chicken with thin pancakes, hoisin sauce, sliced scallions, and julienned cucumber. Let your guests assemble their own little Peking chicken wraps.
Enjoy! Enjoy the delicious and flavorful Five-Spice Peking Chicken!

Tips for Success:

Air-Chilled Chicken: If possible, use an air-chilled chicken. Air-chilled chickens tend to have drier skin, which results in a crispier final product.
Drying is Key: Make sure the chicken is completely dry before marinating and roasting. This is essential for achieving crispy skin.
Don't Overcrowd the Pan: Make sure the chicken has enough space in the roasting pan. Overcrowding can prevent the skin from crisping up properly.
Use a Meat Thermometer: A meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature.
Resting is Important: Don't skip the resting period! Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Variations:

Spicier: Add more red pepper flakes to the marinade for a spicier kick.
Sweeter: Add a little more honey to the marinade for a sweeter flavor.
Different Aromatics: Experiment with different aromatics in the cavity, such as orange peels or lemongrass.
Glaze Variations: Try different glazes, such as a plum sauce glaze or a hoisin glaze.

Conclusion:

This Five Spice Peking Chicken recipe isn't just another chicken dish; it's a culinary adventure waiting to happen. The crispy skin, the juicy, flavorful meat infused with the aromatic five-spice blend, and the sweet and savory glaze all come together to create a truly unforgettable dining experience. I know, I know, Peking Chicken can seem intimidating, but trust me, this simplified version brings all the authentic flavors to your kitchen without the fuss. It's a guaranteed crowd-pleaser, perfect for a special occasion or even just a weeknight dinner when you want to elevate your meal. Why is this a must-try? Because it delivers restaurant-quality Peking Chicken flavor with a fraction of the effort. The five-spice powder adds a depth and complexity that's simply irresistible, and the glaze creates a beautiful, glossy finish that's as pleasing to the eye as it is to the palate. Plus, the recipe is adaptable to your preferences.

Serving Suggestions and Variations:

Think beyond just serving it with rice! This Five Spice Peking Chicken is incredibly versatile. * Classic Presentation: Serve it traditionally with thin pancakes, scallions, and hoisin sauce for a DIY Peking Chicken experience. This is always a hit! * Rice Bowls: Shred the chicken and serve it over steamed rice with a drizzle of the glaze and some pickled vegetables for a quick and easy lunch or dinner. * Salads: Add sliced Peking Chicken to a vibrant salad with mixed greens, mandarin oranges, and a sesame ginger dressing. * Noodle Dishes: Toss shredded chicken with noodles, stir-fried vegetables, and a generous helping of the glaze for a flavorful and satisfying meal. * Spice it Up: For those who like a little heat, add a pinch of red pepper flakes to the glaze or serve with a side of chili oil. * Sweeten the Deal: If you prefer a sweeter glaze, add a tablespoon of honey or maple syrup to the mixture. * Vegetable Boost: Roast some vegetables alongside the chicken, such as broccoli, carrots, or bell peppers, for a complete and balanced meal. Don't be afraid to experiment and find your favorite way to enjoy this delicious Five Spice Peking Chicken. The possibilities are endless! I truly believe this recipe will become a staple in your kitchen. It's a fantastic way to impress your friends and family with your culinary skills, and it's a dish that you'll be proud to serve. The blend of sweet, savory, and spicy flavors is simply addictive, and the crispy skin is the perfect textural contrast to the tender, juicy meat. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of homemade Five Spice Peking Chicken. I'm confident that you'll love it as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Share your photos and comments below. I can't wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I'll do my best to help. Enjoy your delicious Five Spice Peking Chicken!