The Art of Making Peking Chicken: A Step-by-Step Guide

for dinner i am making the juiciest stickiest crispiest peking chicken i got started on this yesterday i loosened the skin from the meat to allow some air to get underneath the skin and then i also dry brined it with kosher salt black pepper and some chinese five spice powder and then i stuck it in the fridge overnight uncovered so that the seasoning could penetrate the meat and then also allow that skin to dry out so that it gets crispy

To begin, I started by loosening the skin from the meat. This allows some air to get underneath the skin, which is essential for achieving a crispy exterior and juicy interior. Next, I dry brined the chicken with kosher salt, black pepper, and Chinese five spice powder. This step helps to season the meat evenly and adds depth of flavor. I then stuck the chicken in the fridge overnight, uncovered, so that the seasoning could penetrate the meat and allow the skin to dry out. This process is crucial for achieving a crispy skin.

The next step was to prepare the oven. I set aside a cast iron skillet as a stand to hold the chicken. This will allow the heat to circulate all around the chicken, ensuring even cooking and crisping of the skin. The skillet also serves as a steam chamber, which helps to keep the meat juicy while the skin is crispy. To roast the chicken, I set it at 400 degrees for an hour. Although the chicken may not be fully cooked at this point, it will still absorb some flavors from the heat and preparation.

As the chicken nears completion, I prepare the glaze that will give it a sweet, sticky, and shiny coating. To make the glaze, I combine three tablespoons of soy sauce, half a cup of hoisin sauce, two tablespoons of honey, a teaspoon of garlic powder, one and a half teaspoons of Chinese five spice powder, a tablespoon of oil, a teaspoon of toasted sesame oil, and the juice of half a lime. This combination of flavors will add brightness and depth to the dish.

I reserve some of the glaze to use as a sauce at the end, while the other half will be used to brush the outside of the chicken. To ensure that the glaze doesn't burn during cooking, I have my reserved cup of beer ready to pour in if needed. The beer will also add moisture to the dish, preventing it from drying out.

With the glaze ready, I carefully brush it all over the chicken, making sure to cover every inch of the surface. As I do so, I can already smell the aroma of the roasting chicken, and my mouth waters in anticipation. The sound of the crispy skin is almost audible, as if the chicken is saying "peeking" – a term that refers to the famous Beijing dish known as peking duck.

The chicken is now ready to go back into the oven for an additional 20 minutes, until it reaches an internal temperature of 165 degrees and an external temperature that's so shiny it needs sunglasses. I'll wait until right before serving to carve the chicken, but I just can't resist taking a taste now. The aroma is irresistible – sweet, salty, chewy, crisp, and utterly delicious.

As I savor the first bite of my homemade Peking chicken, I know that all the hard work was worth it. Each component of the dish comes together to create something truly special: juicy meat, crispy skin, and a flavorful glaze that elevates the entire experience.

"WEBVTTKind: captionsLanguage: enfor dinner i am making the juiciest stickiest crispiest peking chicken i got started on this yesterday i loosened the skin from the meat to allow some air to get underneath the skin and then i also dry brined it with kosher salt black pepper and some chinese five spice powder and then i stuck it in the fridge overnight uncovered so that the seasoning could penetrate the meat and then also allow that skin to dry out so that it gets crispy to get the chicken ready for the oven i'm gonna crack open a can of beer let's get this party started right i'm pouring out one cup of it which i'll add in later and i'm setting it in a cast iron skillet this is going to be sort of a stand for me to put the chicken on so that when it roasts the heat gets circulated all around and the skin gets crispy and then it'll also steam the chicken from the inside so that that meat stays juicy while the skin is crisp i'll roast at 400 degrees for an hour it won't be fully done cooking at that point but i'll be ready for some glaze then my chicken is almost ready to come out of the oven so i'll whip up the glaze which is going to give that chicken skin this sweet sticky shiny coating i'll start with three tablespoons of soy sauce half a cup of hoisin sauce two tablespoons of honey which will help to caramelize that exterior a teaspoon of garlic powder and one and a half teaspoons of chinese five spice powder a tablespoon oil to add some richness a teaspoon of toasted sesame oil and all of these heavy heavy flavors need some brightness so i'll squeeze in the juice of half a lime and grate in a teaspoon of fresh ginger for some zing and when i combine this i'm going to reserve some of it to add on as a sauce at the end and the other half will be used to brush the outside of the chicken let me check on my bird being careful so it doesn't tip over that chicken is already crispy on the outside i'll get my glaze and brush this chicken lavishly all over mmm chicken skin is so good oh do you hear that it sounds crispy so peeking is actually just another spelling and older spelling of beijing so that's where peking duck comes from this looks beautiful not holding back with the glaze here i just got back from the beach still has some tanning oil on when this glaze drips down onto the skillet i don't want it to burn so i have my reserved cup of beer here that i'll pour right in to prevent the glaze from burning and it'll also add a bit more moisture right at the end of its cooking time okay carefully back into the oven this goes for another 20 minutes until the internal temperature is 165 degrees and external is so shiny i'm gonna have to get my sunglasses this chicken's looking good i'm gonna wait to carve until right before i serve but i'm having to take a taste right now because this smell is pulling me in that is like the queen of chicken skins it's sweet it's salty it's a little chewy it's crisp that is a winner of a chicken bitter youfor dinner i am making the juiciest stickiest crispiest peking chicken i got started on this yesterday i loosened the skin from the meat to allow some air to get underneath the skin and then i also dry brined it with kosher salt black pepper and some chinese five spice powder and then i stuck it in the fridge overnight uncovered so that the seasoning could penetrate the meat and then also allow that skin to dry out so that it gets crispy to get the chicken ready for the oven i'm gonna crack open a can of beer let's get this party started right i'm pouring out one cup of it which i'll add in later and i'm setting it in a cast iron skillet this is going to be sort of a stand for me to put the chicken on so that when it roasts the heat gets circulated all around and the skin gets crispy and then it'll also steam the chicken from the inside so that that meat stays juicy while the skin is crisp i'll roast at 400 degrees for an hour it won't be fully done cooking at that point but i'll be ready for some glaze then my chicken is almost ready to come out of the oven so i'll whip up the glaze which is going to give that chicken skin this sweet sticky shiny coating i'll start with three tablespoons of soy sauce half a cup of hoisin sauce two tablespoons of honey which will help to caramelize that exterior a teaspoon of garlic powder and one and a half teaspoons of chinese five spice powder a tablespoon oil to add some richness a teaspoon of toasted sesame oil and all of these heavy heavy flavors need some brightness so i'll squeeze in the juice of half a lime and grate in a teaspoon of fresh ginger for some zing and when i combine this i'm going to reserve some of it to add on as a sauce at the end and the other half will be used to brush the outside of the chicken let me check on my bird being careful so it doesn't tip over that chicken is already crispy on the outside i'll get my glaze and brush this chicken lavishly all over mmm chicken skin is so good oh do you hear that it sounds crispy so peeking is actually just another spelling and older spelling of beijing so that's where peking duck comes from this looks beautiful not holding back with the glaze here i just got back from the beach still has some tanning oil on when this glaze drips down onto the skillet i don't want it to burn so i have my reserved cup of beer here that i'll pour right in to prevent the glaze from burning and it'll also add a bit more moisture right at the end of its cooking time okay carefully back into the oven this goes for another 20 minutes until the internal temperature is 165 degrees and external is so shiny i'm gonna have to get my sunglasses this chicken's looking good i'm gonna wait to carve until right before i serve but i'm having to take a taste right now because this smell is pulling me in that is like the queen of chicken skins it's sweet it's salty it's a little chewy it's crisp that is a winner of a chicken bitter you\n"