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Pups with Chopsticks

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AsianMain Course

Oven Roasted Five Spice Peking Chicken

by Joyce 02.24.201701.30.2019
02.24.201701.30.2019
Oven Roasted Five Spice Peking Chicken on a plate with rice on a table with ginger scallion sauce
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A cross between a roasted chicken & peking duck, this peking chicken recipe is for days when you have that craving for peking duck but chicken is all you have to work with

Chicken, love it to pieces! Whole chicken? Even better! Whole chickens around here means there’s plenty of leftoversย for noodles, stir-fries, fried rice, nachos and the best part?ย No need for any complicated prep work with this five spice Peking chicken recipe -just marinate, stick it in the oven and away we go!

So you can imagine how often we have whole roasted chicken, typically it’s roasted with a bit of oil and some form of dry spice but today was different – I wanted peking duck, but lets be honest here, duck is not always easy to come by and who always has it laying around at home? I know I don’t.

I had a chicken, so that was what I was going to work with.

Time to play around to make a cross breed recipe ๐Ÿ™‚

 

INGREDIENTS

For this Peking chicken recipe, most ingredients here should be easily found at your local grocery store.

Ingredients for Oven Roasted Five Spice Peking Chicken

A quick note about dark soy sauce as not everyone may have this in their pantry. It is a less salty than your average soy sauce withย dark and syrupy in consistency. It gives meats that nice brown colour in Asian cooking. You can omit it but you might lose some of that nice golden brown colour that it gives the peking chicken skin.

 

GINGER SCALLION SAUCE (the only sauce you will ever need, seriously)

You can find detailedย instructions on how to make it and what to use this sauce on here: Ginger Scallion Sauce.

Tip #1: When I use the leftover chicken for fried rice or noodles, there is usually a bit of ginger scallion sauce leftover as well. If you have extra sauce, toss it into the rice for some extra flavour.ย Fried rice is ALWAYS better with a bit of grated ginger. I told you this would be the only sauce you will ever need. ๐Ÿ˜›

Ginger Scallion Sauce in a bowl on a table

 

PUTTING IT TOGETHER

The steps in this Peking chicken recipe are actually very similar to my ‘Sweet and Sticky Chinese BBQ Pork (aka Char Siu)‘ recipe, the only difference is one uses a grill\smoker and the other uses an oven.

An easy way for me to remember is to break it down into 4 simple steps:

  1. Marinate. There’s nothing to this. Dust 1/2 teaspoon of five spice inside the cavity of the chicken, then combine all the marinating ingredients into a ziplock or a large bowl with the chicken. You want to marinate the chicken for a minimum of 4 hours, preferably overnight.
  2. Cook the Chicken.
    1. Remove the chicken from the fridge 30 minutes before putting it in the oven. Stuff the ginger slices that you used for marinating into the chicken.
    2. Pre-heat the oven, and put the chicken in when it has come up to temperature. I highly suggest using a rack so that there is proper airflow to allow the chicken to crisp up a bit. If you don’t have a rack, you can crunch up foil into little balls to hold it up.
  3. Create the Basting Sauce. Cook the remaining marinade over the stovetop and add honey or maple syrup at the very end to sweeten and slightly thicken it.
  4. Basting. This is where the magic begins. In the first 20 minutes of the roasting the chicken will release its oil from the skin. Use a brush and baste the chicken with the drippings for the first hour, every 20 mins. After the hour mark baste with the basting sauce every 10 minutes, approximately 2-3 times.

Tip #2: If your chicken doesn’t have oil drippings, you can use a tablespoon of oil and baste it with that.

Oven Roasted Five Spice Peking Chicken on a plate with a bowl of rice and ginger scallion sauce

 

ERR…HOW DO I KNOW THE CHICKEN IS DONE?

Cooking time will always be different and vary for everyone depending on how the oven temperatures are and big the chicken is.

I highly recommend a digital meat thermometer to take the guessing game out of how long to cook meat. Insert the digital thermometer at the thickest part of the chicken, which is usually the thigh.

Oven Roasted Five Spice Peking Chicken on a cutting board

When I first started using the digital thermometer for chicken,ย I had a very hard time finding the right spot and I would always insert it between the drums and the thigh which is just…skin!ย doh! You want to make sure it is inserted into the meat – not the gap between the drum and the thigh. ๐Ÿ™‚

 

I took it out of the oven when it reached 165F (74C).ย For me, it took about 1 hour and 30 minutes to reach that temperature at 350F (177C).

Oven Roasted Five Spice Peking Chicken side view on a cutting board

Let the chicken sit for an additional 10-15ย minutes before carving into it to allow the juices to redistribute into the meat, and so you don’t burn your fingers. ๐Ÿ™‚

The Kitchn has a great read on ‘Chicken Still Pink After Cooking? Don’t Panic‘ that explains the safety of the doneness of chicken.ย 

 

Need A Stuffed Roasted Chicken Instead?

If you are craving a stuffed roasted chicken instead, head on over to The Hungry Bites and try out his ‘Greek Whole Stuffed Chicken with Rice and Chestnuts‘ recipe! ๐Ÿ™‚

 

Oven Roasted Five Spice Peking Chicken on a plate with chopsticks and rice with a side of soy sauce and ginger scallion sauce

Enjoy!

 

A cross between a roasted chicken & peking duck, this peking chicken recipe is for days when you have that craving for peking duck but chicken is all you have to work with. #chicken #easy #chickendinner #pekingchicken #dinner #chinesefood #ovenroasted #baked
A cross between a roasted chicken & peking duck, this peking chicken recipe is for days when you have that craving for peking duck but chicken is all you have to work with. #chicken #easy #chickendinner #pekingchicken #dinner #chinesefood #ovenroasted #baked
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Oven Roasted Five Spice Peking Chicken

★★★★★ 5 from 15 reviews
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 Servings
  • Category: Main
  • Cuisine: Chinese
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Description

A cross between a roasted chicken and peking duck, this recipe is for days when you have that craving for peking duck but chicken is all you have to work with.


Ingredients

  • 1 whole chicken
  • 1/2 teaspoon five spice powder (for dusting the cavity)

Marinade

  • 1/4 cup light soy sauce
  • 2 tablespoons dark soy sauce (for colour)
  • 1 tablespoons sugar
  • 5-6 slices ginger
  • 1 teaspoon five spice powder (for marinade)

For Basting Sauce

  • 2 tablespoons maple syrup (or honey)

Instructions

Preparations

  1. Lightly dust the inside of the chicken with 1/2 tsp of five spice powder
  2. In a large bowl or ziploc bag, combine the marinade and coat the chicken in it.ย Marinate for a minimum of 4 hours. (Preferably overnight)

Prepping the Chicken

  1. Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger that it was marinating it.
  2. Setup a tray with a rack and set the chicken on it. (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally)
  3. If you are using a digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself)

Making the Basting Sauce

  1. With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes on low heat.
  2. Add in 2 tablespoons of maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.

Roasting the Chicken

  1. Pre-heat the oven to 350F (177C)
  2. If you have a rack, use it and place the chicken on it and into the oven. If you don’t have a rack you can crunch up some foil as a substitute rack, make foil balls or cut big pieces of onions and rest the chicken on top of that.
  3. After 20 minutes, you should see oil drippings. Baste the chicken with the oil every 20 minutes for an hour. (If you don’t get any oil drippings, you can use 1-2 tablespoon of oil)
  4. For the last 30 minutes, start basting it every 10-15 minutes with the basting sauce.
  5. Remove chicken when the temperature hits 165F(74C), which is about 1 hour and 30 minutes of cooking. This may vary depending on the size of the chicken and the stove settings.
  6. Let the chicken rest for 10-15 minutes before cutting it.
  7. Enjoy! ๐Ÿ™‚

Notes

This chicken pairs amazingly withย Ginger Scallion Sauce


Nutrition

  • Serving Size: 1 Serving
  • Calories: 1197 kcal
  • Sugar: 13 g
  • Sodium: 878 mg
  • Fat: 71 g
  • Carbohydrates: 15 g
  • Protein: 127 g

Keywords: oven roasted chicken, peking chicken

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

 

 

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72 comments

Santini 02.17.2019 -

This looks so delicious! I want to try this one. I can’t wait. Thanks for sharing this!

★★★★★

Reply
Joyce 02.18.2019 -

Hi Santini!

Hope you like it! I’m always happy to share! ๐Ÿ™‚

Reply
Bieber 02.15.2019 -

How long do u think is the longest time I can marinate the chicken ? I marinated it today but then found out I can only cook the chicken tomorrow (ie 27 hours later) is that too much ?

Reply
Joyce 02.15.2019 -

Hi!

It should be fine to cook tomorrow ๐Ÿ™‚ The skin on the chicken should acts as a barrier so it will not make it super salty.
Hope you enjoy it!

Reply
Becky Q 02.01.2019 -

Looks so good! If I wanted to double the recipe and cook 2 chickens would I double the time? A bit of a novice here.

Reply
Joyce 02.01.2019 -

Hi Becky!

Happy to hear from you! ๐Ÿ™‚ If you double the recipe and do it for 2 chickens, you don’t need to double the time ๐Ÿ™‚ I assume you will be putting them both on the same tray. You might want to turn the chickens at around 30 minutes so that the part of the chicken that is sitting in the middle of the tray can also get some direct heat from the oven from the outside as well.

Hope I make sense? ๐Ÿ™‚

Reply
Peking Chicken & The Mysterious Production of Eggs • Licorce Pizza Pie 01.24.2019 -

[…] Inspired by Joyce at Pups with Chopsticks […]

Reply
marilyn @family food around the clock 01.15.2019 -

amazing and so delicious! Thanks for sharing ๐Ÿ™‚

★★★★★

Reply
15+ Main Dishes for a Non-Traditional Holiday Dinner - I Just Make Sandwiches 12.06.2018 -

[…] Adding some exotic spices to your entrรฉe can make you feel like youโ€™re traveling the world for the holidays. Check out this Roasted Five-Spice Peking Chicken from Pups With Chopsticks. […]

Reply
Jenny 12.04.2018 -

With your puff pastry scallion pancakes!

Reply
Joyce 12.05.2018 -

Jenny! That is an excellent idea! ๐Ÿ˜€ Thanks for the idea!

Reply
Manj 12.03.2018 -

Can I make this with boneless skinless chicken thigh pieces instead

Reply
Joyce 12.04.2018 -

Yup you can! The cooking time will be different since it’s just the breast. I would probably put it in for a lot less time so it doesn’t dry it out. ๐Ÿ™‚
When you are marinating it, I would add 1 1/2 tablespoons of water into the marinade as well so that the salt from the marinade draws the water into the meat – this usually helps with keeping it more moist during cooking.
Hope this helps!

Reply
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Hi Iโ€™m Joyce and Welcome to Pups with Chopsticks! Good eats and cooking is my passion! Join me in my kitchen as I create and share traditional and Asian fusion recipes!

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    Oven Roasted Five Spice Peking Chicken

  • 4

    Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)

  • 5

    Korean Glass Noodles (Japchae / Chapchae)

  • 6

    Skillet Potatoes with Caramelized Onions (aka Hangover Potatoes)

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