Peking Style Chicken

The first time I attempted Peking-style chicken, my tiny apartment kitchen filled with such incredible aromas that my roommate actually abandoned her study session to investigate. We ended up eating straight from the wok, leaning against the counter, forgetting all about proper serving bowls. Now whenever that hoisin-ginger scent hits the air, Im instantly back to that impromptu dinner, discovering how quickly restaurant-quality flavors could come together at home.

Last winter, my neighbor who grew up in Beijing caught a whiff of this cooking and knocked on my door with a container of store-bought hoisin sauce, insisting his brand would make it even better. He was right, and we spent the evening trading stir-fry techniques while our husbands finished every bite. Something about this dish brings people together, maybe because its meant to be shared family-style, everyone reaching for the same platter.

Ingredients

• 500 g boneless chicken breast: Slice it thin against the grain and it will stay incredibly tender through the high-heat cooking
• 1 tbsp soy sauce: Use this in the marinade to start building that umami foundation deep in the meat
• 1 tbsp Shaoxing wine: If you cannot find it, dry sherry works surprisingly well as a substitute
• 1 tsp cornstarch: The secret to velvety restaurant-style chicken that never turns tough
• 3 tbsp hoisin sauce: This brings that signature sweet-salty depth unique to Northern Chinese cuisine
• 2 tbsp soy sauce: Adds the necessary saltiness to balance the hoisin sweetness
• 1 tbsp rice vinegar: Cuts through the rich sauce and brightens every bite
• 2 tsp sugar: Helps caramelize everything in the wok for that gorgeous glossy finish
• 1 tbsp sesame oil: A little goes a long way, adding that unmistakable nutty fragrance
• 1/4 cup water: Thins the sauce just enough so it coats everything rather than clumping
• 2 cloves garlic: Mince it right before cooking so those oils stay fresh and potent
• 1 tbsp fresh ginger: Grate it finely for even distribution, nobody wants an intense chunk of ginger
• 1 red bell pepper: Adds beautiful color and a subtle sweetness that plays perfectly with the sauce
• 1 carrot: Julienned thin so it cooks through but still keeps that satisfying crunch
• 4 scallions: Cut them into longer pieces so they do not disappear into the sauce
• 100 g bean sprouts: Toss them in last to preserve their fresh crisp texture
• 2 tbsp vegetable oil: You need a neutral oil with a high smoke point for proper wok cooking

Instructions

Marinate the chicken:

Combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl, letting it sit for at least 10 minutes while you prep everything else

Mix the sauce:

Whisk together the hoisin, soy sauce, rice vinegar, sugar, sesame oil, and water until completely smooth

Sear the chicken:

Heat half the oil in your wok over high heat until it is shimmering, then add the chicken in a single layer and let it develop a golden color before stirring

Build the aromatics:

Add the remaining oil along with the garlic and ginger, stirring constantly for about 30 seconds until the fragrance wafts up

Cook the vegetables:

Toss in the bell pepper and carrot, stir-frying for a few minutes until they are tender-crisp

Combine everything:

Return the chicken to the wok along with the scallions and bean sprouts, tossing for just a minute

Finish with the sauce:

Pour in your prepared sauce and toss until every piece is coated and glossy

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My daughter now requests this for her birthday dinner every year, claiming it is better than any takeout we have ever ordered. There is something deeply satisfying about watching your family genuinely excited about a home-cooked meal, chopsticks clinking against bowls as everyone reaches for that last piece of chicken.

Getting That Restaurant Texture

The cornstarch in the marinade does more than just season the meat, it actually creates a protective coating that seals in moisture. This technique, called velveting, is what gives Chinese restaurant chicken that impossibly tender texture. I used to wonder why my stir-fries never tasted quite right until I learned this simple trick.

Wok Timing Secrets

High heat is non-negotiable for authentic results, but so is knowing when to add each ingredient. Aromatics need only seconds to release their oils without burning, while hearty vegetables require more time in the heat. The difference between a mediocre stir-fry and an exceptional one often comes down to mere seconds of timing.

Make It Your Own

Once you have the basic technique down, this recipe becomes a template for endless variations. The sauce is incredibly forgiving and pairs beautifully with different proteins and vegetables.

• Snap peas or broccoli work beautifully in place of bell pepper
• Thin pork cutlets cook even faster than chicken if you are pressed for time
• Extra chili oil in the sauce transforms it into something entirely new

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Gather your people around the table and serve this family-style while it is still steaming hot. That first bite, with its layers of sweet, salty, and aromatic flavors, is what home cooking should taste like.

Recipe Questions & Answers

→ What makes this dish Peking-style?

The defining characteristic is the hoisin-based sauce, which provides that signature sweet and savory flavor profile associated with Beijing cuisine. The combination of Shaoxing wine, sesame oil, and rice vinegar creates an authentic taste reminiscent of classic Peking dishes.

→ Can I prepare this ahead of time?

You can slice the vegetables and marinate the chicken up to 4 hours in advance. Store them separately in the refrigerator. The sauce can also be mixed ahead and kept in a sealed container. Cook everything just before serving for the best texture and flavor.

→ What vegetables work best in this stir-fry?

Red bell pepper, carrot, and bean sprouts provide excellent crunch and color contrast. You can also add snow peas, bok choy, or broccoli florets. The key is using vegetables that maintain some crispness when quickly cooked over high heat.

→ Is this dish spicy?

The traditional version is not spicy, focusing instead on the sweet and savory hoisin flavors. If you prefer heat, add chili flakes, fresh sliced chili peppers, or a drizzle of chili oil along with the aromatics.

→ What should I serve with Peking-style chicken?

Steamed jasmine rice is the classic accompaniment, absorbing the flavorful sauce. For an authentic experience, serve with thin Mandarin-style pancakes for wrapping. Both options complement the dish beautifully and help balance the rich sauce.

→ Can I make this gluten-free?

Yes, use gluten-free soy sauce and hoisin sauce, which are now widely available. Ensure your Shaoxing wine is also gluten-free, or substitute with additional rice vinegar and a pinch of sugar. The cooking technique and remaining ingredients stay the same.