peking chicken

Name: Peking Chicken
Prep time: 3 h 10 min
Cook time: 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 medium scallion (green onion), thinly sliced; 3 tablespoon(s) low-sodium soy sauce; 2 tablespoon(s) dry sherry; 1/3 cup(s) cornstarch; 1 teaspoon(s) ground ginger; 1 teaspoon(s) granulated sugar; 1/4 teaspoon(s) white pepper; 2 pound(s) boneless skinless chicken thighs, cut into 1-inch chunks; 2 tablespoon(s) vegetable oil

(2 RATINGS)

21 Pinches

Vickie Parks

Renton, WA

Updated on Aug 8, 2014

This is a super easy version of the classic Chinese dish that you can make at home. The long prep time is primarily the minimal chilling time.

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prep time 3 Hr 10 Min

cook time 10 Min

method Pan Fry

yield 6 serving(s)

Ingredients

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

How To Make peking chicken

Step 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.

Step 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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