Chinese-inspired spicy Peking style baked chicken. It’s tender, juicy, incredibly tasty and delicious!
Hello! I hope everyone had a great start this year.
Here is one of the many recipes that I’ve neglected on my dashboard. I was reminded of this recipe when I went grocery shopping and passed the hot food aisle. One of the items being sold was the fried Peking pork. Like I mentioned in my previous post, we do not eat pork often.
But, a few moths ago, I bought some fried Peking pork for my family to try. They liked it so much it inspired me to make my own version at home using chicken instead of pork and baked it. It’s healthier and more economical to make it at home. In addition, you can use organic meat. It’s clean eating y’all. So, forget about buying takeout food and make it at home instead.
- 8-10 pieces of organic skinless, deboned chicken thighs
- 1/2 cup organic tomato ketchup
- 1/4 cup Heinz chili sauce
- 1 teaspoon Five spice
- 4 Tablespoons firmly packed organic light brown sugar
- 1/4 cup sweet chili sauce
- 3 heaped Tablespoons Hoisin sauce
- 1/2 cup water
- Sesame seeds
- Line a plate with 4 layers of paper towels plus more to wipe the chicken; set aside.
- Using a wire whisk, mix the tomato ketchup, chili sauce, five spice, brown sugar, sweet chili sauce, and Hoisin sauce in a large bowl until well-combined. Divide the mixture into two parts. Mix one part with 1/2 cup of water; set aside.
- Wash and dry the chicken with paper towel (the excess liquid will dilute the sauce) and place in a large bowl. Season the chicken with salt to taste. Pour the sauce mixed with water into the bowl with chicken. Place in the refrigerator. Marinate for at least an hour (overnight is best).
- Preheat oven to 400 degrees.
- Remove the chicken from the refrigerator. Discard the sauce.
- Place the marinated chicken on a plate lined with 4 layers of paper towels to drain excess liquid. Do not wipe the chicken. Just let it sit allowing the excess sauce to drain completely on the paper towels. Transfer the chicken in a glass baking sheet. Scoop about half a tablespoon of the remaining sauce and spread over each chicken making sure it coats the entire chicken.
- Bake for 30-40 minutes.* If the chicken sweats and creates a lot of liquid while baking, discard it. Brush the chicken with the remaining sauce beginning at 15 minutes in baking time. Five minutes before end of baking time, spread each chicken with the remaining sauce. Keep baking until the sauce caramelized a bit.
- Remove from the oven.
- Sprinkle with Sesame seeds. Serve with hot steamed Jasmine rice. Enjoy!
Crock pot Peking Style barbecue chicken
- Omit the water called for the recipe. Do not divide the sauce. Double the sauce recipe and mix with 1/4 to 1/2 cup water. Place the chicken in the slow-cooker. Season with salt to your taste. Pour the Peking sauce mixture over the chicken making sure all chicken is coated with the sauce. Cook in the lowest setting until the chicken is tender and the sauce caramelized.
- Cooking/baking time varies depending on the equipment you use; adjust accordingly.
Until next time. Thanks for stopping by. I appreciate your continued support. Have a great weekend. 🙂
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