Peking Chicken


Peking Chicken

Peking Chicken
3 Hr
8 Min

This easy version of a classic Chinese dish is short on work but long on taste. Pass out the chopsticks and enjoy homemade Peking Chicken. Yes, the flavors of Asia are as close as our own kitchens!

What You'll Need

  • 1 scallion (green onion), thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1/3 cup cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons vegetable oil

What to Do

  1. In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours.
  2. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.


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Well, fefehill60, chopsticks or fork or spoon. Or maybe you meant what other food item. Here's an idea out of left field, how about maybe rice???

what do you eat it with ?

What can I use in place of the sherry?

To beav1. I was thinking of using white wine or apple juice in place of the sherry.

You can buy cooking sherry in the supermarket. It is non alcoholic

can i use chicken breast also?

i would also like to use half breast and thighs asa we both have our own preferance

Yes!! You can adapt any recipe to your taste. Specifically in this recipe breasts are easy to substitute.


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