Why the Peking Chicken Is a Great Chicken Dish
When you try Peking Chicken, you’ll quickly see why it’s a favorite among many. This dish perfectly balances sweet, savory, and umami flavors, making every bite a delightful experience.
The tender chicken absorbs the rich hoisin sauce, complemented by the freshness of green onions. I love how versatile it is; you can enjoy it in a tortilla, or even over rice for a heartier meal.
Plus, it’s surprisingly easy to prepare, perfect for busy weeknights or impressing guests. Once you taste it, I’m sure you’ll agree—Peking Chicken isn’t just a meal; it’s a culinary adventure worth savoring.
Ingredients of Peking Chicken
When it comes to whipping up a delicious meal, the ingredients you choose can make all the difference. Peking Chicken is no exception. With a blend of savory, sweet, and aromatic components, this dish is sure to tantalize your taste buds. You might’ve some of these ingredients in your pantry already, and if not, a quick trip to the grocery store will have you covered. Let’s explore what you’ll need to create this mouthwatering dish.
Ingredients:
- 1 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tablespoon grated peeled gingerroot
- 4 garlic cloves, minced
- 2 lbs boneless skinless chicken breast halves
- 1 tablespoon dark sesame oil, divided
- 8 (8 inch) flour tortillas
- 1 cup sliced green onion
Now, let’s chat a bit about these ingredients. First off, hoisin sauce is like the magical glue that holds this dish together—it’s sweet, salty, and just a tad bit thick, making your chicken sing.
If you’re like me and tend to overdo it on the garlic, don’t worry; garlic is life, right? Just be cautious not to turn your dish into a garlic festival—unless you’re into that, then go wild.
Also, when it comes to the tortillas, feel free to experiment. Whole wheat, corn, or even lettuce wraps can change up the experience.
And if you can’t find rice vinegar, apple cider vinegar works in a pinch. Just imagine the delightful aroma filling your kitchen as you prepare this dish.
It’s simple, it’s fun, and it’s sure to impress anyone who gets to enjoy it with you.
How to Make Peking Chicken
Now that you have gathered all your ingredients for the Hoisin Peking Chicken, let’s plunge into the cooking process. First, you’ll want to take that 1 cup of hoisin sauce, along with 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 1 tablespoon of grated peeled gingerroot, and 4 minced garlic cloves.
Combine them all in a medium bowl and stir until everything is well mixed. This mixture is where the magic happens. It’s sweet, tangy, and oh-so-delicious. After you’ve made this sauce, set aside 1 cup of it for later—trust me, you’ll need it.
Next, grab those 2 lbs of boneless, skinless chicken breast halves and slice them diagonally into thin strips. This step is essential because it helps the chicken absorb all that flavor from the marinade.
Now, toss the chicken into the bowl with the remaining sauce mixture and give it a good stir. Let it hang out in the fridge for up to 8 hours—this is where the chicken really gets to know the sauce on a deeper level.
When it’s time to cook, pull the chicken from the marinade (don’t forget to discard that marinade) and heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of dark sesame oil and let it get hot. Cook half of the chicken for about 5 minutes, or until it’s cooked through. Repeat the process with the remaining chicken and oil.
While that chicken is cooking, warm up your 8 flour tortillas. It’s like giving them a little spa treatment, making them soft and pliable.
When everything is ready, spread 2 tablespoons of the reserved hoisin sauce mixture down the center of each tortilla. Then, add one-eighth of the cooked chicken slices and sprinkle 2 tablespoons of sliced green onions over the top.
Roll up those tortillas tightly, and there you have it—your very own Peking Chicken wraps, ready to be devoured. Just remember, if you end up with a bit of sauce on your face while eating, it’s all part of the experience. Enjoy!
Peking Chicken Substitutions & Variations
Although the classic Hoisin Peking Chicken recipe is already a crowd-pleaser, there are plenty of substitutions and variations you can explore to tailor it to your taste.
For a healthier twist, I sometimes swap chicken for tofu or tempeh. If I’m feeling adventurous, I’ll add sriracha for a spicy kick or use different sauces like teriyaki for a unique flavor.
You can also try adding vegetables, like bell peppers or snap peas, for extra crunch. Don’t forget to experiment with different tortillas—whole wheat or corn can change the vibe entirely.
Have fun making it your own!
What to Serve with Peking Chicken
What pairs well with Peking Chicken to elevate your meal? I love serving it alongside a vibrant cucumber salad. The crunchiness and freshness of cucumbers balance the rich hoisin flavors perfectly.
Steamed jasmine rice also complements the dish beautifully, soaking up any leftover sauce. For a bit of heat, I might include some spicy Szechuan green beans on the side.
If I’m feeling indulgent, a light, fruity dessert like mango sticky rice rounds out the meal nicely. These sides not only enhance the flavors but also create a colorful and inviting presentation on the table. Enjoy!
Additional Tips & Notes
When serving Peking Chicken, there are a few tips that can enhance your experience. First, I recommend letting the chicken marinate for the full eight hours; it really deepens the flavor.
Also, make sure to slice the chicken thinly for that perfect texture in your tortillas. If you want a little crunch, add some shredded cabbage or carrots.
I love to serve this dish with extra hoisin sauce on the side for dipping.
Finally, don’t forget to warm your tortillas before serving; it makes a world of difference! Enjoy your delicious creation with friends or family!