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Peking Chicken with Ginger Scallion Sauce

Peking Chicken with Ginger Scallion Sauce

Peking Chicken with Ginger Scallion Sauce | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

Roasted Peking Chicken with the crispiest, most flavorful skin you've ever tasted! The key is to baste, baste, baste!

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Yields6 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 1 chicken
 ½ tsp Chinese five spice powder
Marinade
 ¼ cup light soy sauce
 2 tbsp dark soy sauce
 1 tbsp sugar
 6 slices ginger
 1 tsp Chinese five spice powder
Basting Sauce
 leftover marinade (cooked)
 2 tbsp maple syrup or honey
Ginger Scallion Sauce
 5 green onion stalks
 6 slices ginger
 ½ tsp salt
 4 tbsp peanut oil

Marinate the Chicken
1

Lightly dust the inside of the chicken with 1/2 tsp of Chinese five spice powder.

2

Combine the ingredients for the marinade in a large bowl or ziploc bag, add the chicken, and marinate in the fridge for at least 4 hours, preferably overnight.

Prep the Chicken
3

Preheat oven/grill/smoker to 350°F.
Remove the chicken from the fridge and the marinade 30 minutes before baking it. Place the ginger from the marinade inside the chicken cavity.

4

Set up a roasting pan with a rack and set the chicken on it. (You can set the chicken on balled up aluminum foil if you don't have a roasting rack.)

5

If using an external digital thermometer, insert it into the thickest part of the chicken without hitting the bone (in the thigh is usually best).

Prep the Basting Sauce
6

Transfer the leftover marinade to a small saucepan and simmer over low heat for 5-10 minutes.

7

Stir in 2 tablespoons of maple syrup or honey and set aside.

Cook the Chicken
8

Transfer the chicken to the preheated oven and roast for 20 minutes.

9

After 20 minutes, you should begin to see some fat drippings. Baste the chicken with the fat drippings every 20 minutes for 1 hour. (If you don't get a lot of drippings, you can brush with 1-2 tablespoons oil.)

10

Once the chicken has been in for an hour, begin basting with the sauce every 10-15 minutes until all of the sauce has been used (about 30 mins).

11

Remove the chicken from the oven when the internal temperature reaches 165°F. (This usually takes about 1 1/2 hours depending on the size of the chicken.)

12

Let rest for 10-15 minutes before carving. Serve with white rice and ginger scallion sauce. Enjoy!

Ginger Scallion Sauce
13

Finely chop the scallions and ginger and place in a small bowl with the salt.

14

Heat the peanut oil until smoking then pour over the chopped scallions and ginger. Mix well.

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Ingredients

 1 chicken
 ½ tsp Chinese five spice powder
Marinade
 ¼ cup light soy sauce
 2 tbsp dark soy sauce
 1 tbsp sugar
 6 slices ginger
 1 tsp Chinese five spice powder
Basting Sauce
 leftover marinade (cooked)
 2 tbsp maple syrup or honey
Ginger Scallion Sauce
 5 green onion stalks
 6 slices ginger
 ½ tsp salt
 4 tbsp peanut oil

Directions

Marinate the Chicken
1

Lightly dust the inside of the chicken with 1/2 tsp of Chinese five spice powder.

2

Combine the ingredients for the marinade in a large bowl or ziploc bag, add the chicken, and marinate in the fridge for at least 4 hours, preferably overnight.

Prep the Chicken
3

Preheat oven/grill/smoker to 350°F.
Remove the chicken from the fridge and the marinade 30 minutes before baking it. Place the ginger from the marinade inside the chicken cavity.

4

Set up a roasting pan with a rack and set the chicken on it. (You can set the chicken on balled up aluminum foil if you don't have a roasting rack.)

5

If using an external digital thermometer, insert it into the thickest part of the chicken without hitting the bone (in the thigh is usually best).

Prep the Basting Sauce
6

Transfer the leftover marinade to a small saucepan and simmer over low heat for 5-10 minutes.

7

Stir in 2 tablespoons of maple syrup or honey and set aside.

Cook the Chicken
8

Transfer the chicken to the preheated oven and roast for 20 minutes.

9

After 20 minutes, you should begin to see some fat drippings. Baste the chicken with the fat drippings every 20 minutes for 1 hour. (If you don't get a lot of drippings, you can brush with 1-2 tablespoons oil.)

10

Once the chicken has been in for an hour, begin basting with the sauce every 10-15 minutes until all of the sauce has been used (about 30 mins).

11

Remove the chicken from the oven when the internal temperature reaches 165°F. (This usually takes about 1 1/2 hours depending on the size of the chicken.)

12

Let rest for 10-15 minutes before carving. Serve with white rice and ginger scallion sauce. Enjoy!

Ginger Scallion Sauce
13

Finely chop the scallions and ginger and place in a small bowl with the salt.

14

Heat the peanut oil until smoking then pour over the chopped scallions and ginger. Mix well.

Peking Chicken with Ginger Scallion Sauce

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