Peking Style Chicken

If ordinary fried chicken seems boring to your taste, I think Peking style chicken is the one you are looking for. It is a very simple oriental style fried chicken that you can cook whatever day you like because the ingredients are few and easy to find. Ngohiong powder or five spice powder was not easy to find in supermarkets in recent years but nowadays you can find it in some supermarkets on the condiments and spices section. Even Mc Cormick has five spice powder in our local supermarkets. Just like to mention the method of cooking this chicken, you cannot avoid having a burned chicken if you fry it but roasting it in the oven will solve that problem.

Peking Style Chicken: A Crispy, Flavorful Family Favorite

When I was growing up, Sunday lunch was always a grand affair at my grandmother’s house in Laguna. Lola Cely, as we fondly called her, would wake up at the crack of dawn to prepare a feast that brought the whole family together. One of the dishes I looked forward to the most was her take on Peking style Chicken — a recipe she learned from an old friend in Binondo. Unlike the usual fried chicken, this dish had a deeply savory aroma, crispy golden skin, and a subtle hint of citrus and spice that made every bite unforgettable.

A Taste of Tradition: What Makes Peking Style Chicken Special

If you find ordinary fried chicken too predictable, this dish is a game-changer. Inspired by the famous Peking duck but simplified for home cooking, this chicken is infused with rich flavors from soy sauce, five-spice powder, and fresh orange juice. The combination of seasonings gives it an authentic oriental taste without the need for complicated ingredients.

Five-spice powder, or ngohiong powder, was once a rare find in local supermarkets, but today, it’s readily available in the condiments and spices section. I remember my uncle Tony, a long-time cook in a Chinese restaurant in Manila, telling me that the key to making this dish stand out is the proper use of five-spice powder. This blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds creates a delicate balance of sweet, spicy, and earthy flavors that soak into the meat during marination.

Marinating for Maximum Flavor

One of the secrets to achieving the best Peking style chicken is giving it enough time to marinate. My cousin Rica, who recently started learning how to cook, once rushed the marinating process and ended up with a chicken that lacked depth in flavor. Lola Cely would always say, “Patience is the key.” The longer the marination, the deeper the flavors penetrate the meat. Letting the chicken sit in the marinade for at least four to six hours or overnight ensures that every bite is packed with rich, savory goodness.

The marinade itself is simple but effective. A mixture of soy sauce, ginger, garlic, sugar, five-spice powder, and orange juice gives the chicken a fragrant and slightly sweet profile. Rubbing the marinade inside and out allows the flavors to be absorbed evenly, ensuring that no part of the chicken is left bland.

The Secret to Crispy Skin Without Burning

One of the challenges in cooking this dish is achieving a crispy, golden-brown skin without burning it. Deep-frying a whole chicken can be tricky, and I’ve had my fair share of mishaps—one time, I turned up the heat too high and ended up with a chicken that was charred outside but raw inside. That’s when my older brother, who had just come back from studying in Hong Kong, gave me a helpful tip: moderate heat is crucial. Keeping the oil at a steady medium heat ensures that the skin crisps up beautifully while the meat remains juicy and tender.

To achieve the perfect crispiness, the chicken is first pat-dried before being coated with a light layer of seasoned flour. The flour not only enhances the crunch but also helps to lock in the flavors. Once coated, the chicken is carefully lowered into hot but not smoking oil, where it fries evenly to golden perfection.

For those who want a healthier alternative, roasting the chicken in an oven is a fantastic option. This method eliminates the risk of burning and reduces excess oil while still delivering a satisfyingly crispy skin. My Auntie Linda, who has been watching her cholesterol levels, swears by this method, saying it gives her the same delicious results without the guilt.

The Best Pairings for This Crispy Delight

Like any good Filipino meal, Peking style chicken is best enjoyed with a generous serving of steamed rice. The flavorful marinade pairs beautifully with the subtle sweetness of jasmine rice, making every bite even more satisfying. My brother Miguel loves to drizzle the leftover sauce from the marinade over his rice, while my father enjoys it with a side of pickled papaya or atchara to add a touch of acidity that balances the richness of the dish.

If you’re feeling fancy, serve it with a homemade dipping sauce—a mix of soy sauce, calamansi juice, and a bit of chili for an extra kick. It elevates the dish and adds another layer of depth to its already complex flavors.

A Dish Worth Sharing

Food has a way of bringing people together, and this dish is no exception. Whenever I make Peking style chicken, I’m reminded of the laughter-filled Sundays at Lola Cely’s house, where the aroma of crispy fried chicken filled the air, and everyone eagerly gathered around the table. It’s a dish that holds a special place in my heart, not just because of its rich flavors but because of the memories tied to it.

If you’ve never tried making this at home, now is the perfect time. The ingredients are simple, the process is straightforward, and the reward is a plate of crispy, flavorful chicken that’s bound to become a new family favorite. Give it a try and bring a taste of tradition into your own kitchen.

Print Recipe

How to Cook Peking Style Chicken

Peking Style Chicken is a crispy, golden-brown fried or roasted chicken infused with a rich blend of soy sauce, five-spice powder, and citrusy notes for a flavorful, aromatic dish.

Prep Time4 hours hrs 15 minutes mins

Cook Time45 minutes mins

Total Time5 hours hrs

Course: Chicken Recipe

Cuisine: Chinese

Keyword: crispy fried chicken, peking style chicken

Servings: 6 servings

Calories: 323kcal

Author: Manny

Ingredients

• 1 whole dressed chicken medium size
• 1/2 cup soy sauce
• 1 inch ginger slice into thin strips
• 4 cloves garlic chopped
• 2 Tbsp. brown sugar or honey
• 1 tsp. five spice powder ngohiong powder
• 2 Tbsp. fresh orange juice
• 2 cups flour
• 1 tsp salt
• 1/8 tsp ground pepper

Instructions

How to cook Peking Style Chicken

• In a bowl mix together soy sauce, ginger, garlic, sugar, five spice powder and orange juice.
• Pat dry the chicken after washing and combine with the marinade rubbing the chicken with the marinade inside and out.
• Then marinate it for 4 to 6 hours or overnight in the refrigerator.
• After marinating, remove the chicken from the marinade. Mix salt on pepper on the flour.
• Then roll and coat the chicken with flour. Prepare a pot with enough cooking oil to deep fry the whole chicken. Then deep fry the whole chicken until the skin is crispy and the already cooked.

Notes

Cooking Tips:

Marinate for Maximum Flavor

Letting the chicken marinate for at least four to six hours or overnight allows the spices and seasonings to fully penetrate the meat, resulting in deep, rich flavors. The combination of soy sauce, five-spice powder, and orange juice infuses a balanced blend of salty, sweet, and citrusy notes. For best results, massage the marinade into the chicken, ensuring it coats both the inside and outside evenly.

Pat Dry and Coat Evenly for a Crispy Skin

Before frying, always pat dry the chicken with paper towels to remove excess moisture, which helps achieve an even, crispy crust. Coating the chicken lightly with seasoned flour locks in the marinade while creating a delicate crunch. Avoid over-coating, as too much flour can make the skin heavy and prevent it from crisping properly.

Maintain the Right Oil Temperature for Perfect Frying

For a perfectly cooked Peking-style chicken, keep the oil temperature at medium heat (around 350°F or 175°C) to ensure even cooking. If the oil is too hot, the outside will burn before the inside is fully cooked; too low, and the chicken will absorb excess oil and become greasy. Use a thermometer or test by dropping a small piece of batter—if it sizzles and rises slowly, the oil is ready.