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Fancy a takeaway-style dinner? This Chinese Peking Chicken is about as easy as it gets – and hits the spot every time! It’s a sticky, tangy sauce as is often associated with those takeaway cravings, but quite different to sweet and sour or chilli chicken.

This is one of those dishes I’ll often whip up if I have friends over after a long work day, or as a ‘treat’ meal on a Friday. I do it with lean chicken breast which isn’t battered, mostly because I want this in a hurry often, and don’t have time to batter and fry the chicken, however, you can use this sauce with any pre-bought battered chicken too, or take the time to batter your chicken if you’d like.

I tend to serve it with plain white rice as the sauce is very rich, it pairs well.

Whilst the ingredients for the sauce seem a little odd at first (a combination of lots of other sauces), it’s often sauces I already have in and will use throughout other cooking. This is close to the sauce which was served in the Chinese restaurant I used to work in – albeit achieved in a different way (I assume that included soybean paste and some harder-to-get ingredients).

How to make Chicken in Peking-style sauce at home

Scroll down for ingredient list and recipe card

1. Begin by combining the sauces, cornflour and water

2. Then, slice the chicken breast into bite-sized pieces and toss with garlic sald and pepper, chop the onion into pieces.

3. Heat oil in a large non-stick pan to a medium-high heat

4. Then add in the chicken and onions

5. Fry for 5-7 minutes, until the chicken has colour all over and the onions are browning

6. Then pour in the prepared sauce – stir to coat everything

7. Cook for 30 secs to 1 mins, so the sauce is thick and coating the chicken – then serve and enjoy! (if it doesn’t thicken, cook a little longer)