Ingredients for Peking Chicken With Mandarin Pancake
- Chicken Breasts
- Five Spice Powder
- Fresh Ginger
- Dark Soy Sauce
- 1 teaspoon sesame oil
- Mirin
- Brown Sugar
- Rice Wine Vinegar
- Kosher Salt
- Ground Black Pepper
- Cucumber
- 2 green onions, thinly sliced (for garnish, optional)
- Hoisin Sauce
- All Purpose Flour
- Boiling Water
- Dark Sesame Oil
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How to Make Peking Chicken With Mandarin Pancake
- Marinate the chicken: In a large bowl, combine chicken pieces with 2 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp honey, 1 tsp grated ginger, 1 tsp sesame oil, ½ tsp five-spice powder, and ¼ tsp black pepper. Marinate for at least 30 minutes, or preferably up to 4 hours in the refrigerator.
- Prepare the chicken for cooking: If pan-frying, pat the chicken dry. If baking, skip this step.
- Cook the chicken: For pan-frying, heat 2 tbsp oil in a large skillet over medium-high heat. Add the chicken pieces (skin-side down first if using skin) and cook until golden brown and crispy (about 5-7 minutes per side). For baking, preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 30-40 minutes, or until cooked through.
- Make the Mandarin Pancakes (if desired): Prepare Mandarin pancakes according to package directions or your preferred recipe.
- Serve: Serve the Peking Chicken immediately with the Mandarin pancakes and your favorite vegetable fried rice. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
46g
Fat
16g
Carbs
16g
