Typically, this dish is made with duck, but I don’t know where to find full ducks in East Grand Forks unless I go down by the river, so this is my version with chicken! The key components are juicy meat (which I get from steaming it with beer) and a glossy, sticky-sweet skin thanks to an overnight dry brine and a five spice-spiked hoisin glaze.
| Level: | Intermediate |
| Total: | 12 hr |
| Active: | 2 hr |
| Yield: | 3 to 4 servings |
| Level: | Intermediate |
| Total: | 12 hr |
| Active: | 2 hr |
| Yield: | 3 to 4 servings |
Ingredients
- 1 3-to-4 pound whole chicken, giblets removed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 tablespoon (1 1/2 teaspoons) store-bought five spice powder
- 1/2 cup (114 grams) hoisin
- 3 tablespoons (46 grams) soy sauce
- 2 tablespoons (42 grams) honey
- 1 tablespoon lime juice
- 1 tablespoon neutral oil
- 1 1/2 teaspoons five spice powder
- 1 teaspoon sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon garlic powder
- 1 16-ounce tall boy can of beer
- Pancakes and sliced scallion, for serving
Instructions
- For the dry brined chicken: Separate the skin from the breast by sliding a spoon or spatula in the rear of the chicken, gently pulling the skin from the breast meat but leaving the skin intact and connected. Sprinkle the chicken evenly with salt, pepper and the five spice powder and rub into the skin. Leave uncovered in the fridge on a cooling rack set over a baking sheet for 12 to 24 hours.
- For the hoisin glaze: Mix together the hoisin, soy sauce, honey, lime juice, neutral oil, five spice powder, sesame oil, ginger and garlic powder in a bowl. Pour half of the glaze into a small bowl, for serving, and set aside.
- Arrange an oven rack in the lower third position and preheat the oven to 400 degrees F.
- Remove the chicken from the fridge. Pat dry with a paper towel to remove excess moisture. Open the beer and pour about 1 cup into a measuring cup and set aside. Insert the chicken onto the beer can between the leg cavity and place standing up in a roasting pan. Roast until the skin is crisp and the chicken registers 140 to 145 degrees F on an instant read thermometer inserted in the deepest part of the thigh, about 1 hour.
- Remove the chicken from the oven and pour the reserved beer into the pan. Brush the chicken all over with the remaining glaze. Continue to roast until the chicken is deeply glazed and the internal temperature registers 165 degrees F on an instant read thermometer, about 20 more minutes, tenting with foil if it gets too dark.
- To finish: Let the chicken rest before removing it from the beer can. Slice into desired portions. To serve, remove both breasts keeping the skin intact. Slice thin to serve in pancakes. Cut the remainder of the chicken into 6 pieces (2 legs, 2 thighs, 2 wings) and finish with green onions and reserved hoisin glaze.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 831 |
| Total Fat | 50 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 55 g |
| Cholesterol | 232 mg |
| Sodium | 1382 mg |
| Serving Size | 1 of 4 servings |
| Calories | 831 |
| Total Fat | 50 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 55 g |
| Cholesterol | 232 mg |
| Sodium | 1382 mg |
Reviews
Is it exactly like Peking Duck? No. But it is delicious.
Followed the recipe & this chicken was delicious! Will definitely keep it in my dinner rotation!
This is sooo good; and yet, very simple to prepare, as long as you do the prep work!!
Where can I find the recipe for the pancakes?
Made this for dinner last night and it was delicious. My chicken cooked faster as well but I always check things earlier than directed for just that reason. The skin on the chicken didn’t stay that crispy after I put the sauce on but maybe I brushed too much sauce on, it tasted fabulous though.
My favorite part of this recipe was the quantities were given in weights! I love recipes where I can weigh the ingredients, gives me less cleanup!
My favorite part of this recipe was the quantities were given in weights! I love recipes where I can weigh the ingredients, gives me less cleanup!
This is a 5 out of 5!!! I followed the recipe, exactly, putting the seasoned chicken in the fridge overnight and cooked it exactly as recommended. However, my chicken was 145 degrees at 50 minutes so I took it our early for the last step.
The taste was fabulous and the chicken was extremely moist!
The taste was fabulous and the chicken was extremely moist!
I had the chance to watch the show this morning and it looked great. I love Peking Duck and thought I would try this recipe at home. I did not do the dry brine overnight because of time. I bought a 16 oz Modelo beer to use for the chicken and as I tried to place it on the chicken, it crumpled and beer started spraying. I lost the beer 🙁 and had to use a PBR from my hubby. Hubs said he put the can in the chickens backside and we were off to roasting! I basted the chicken with the marinade and it was very good. Not as crisp or good as Peking Duck but nice flavor profile. I also made the bok choy and the pancakes and will review. Fun dinner adventure and excellent flavors!
Excellent recipeVERY EASY.. Excellent Recipe!!