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)
- 1 tbsp vegetable oil
- 2 Chicken breasts
- 1 onion
- 2 garlic cloves (peeled and crushed)
- 4 tbsp tomato ketchup
- 3 tbsp brown sauce
- 2 tbsp golden syrup
- 1 tbsp Worcestershire sauce
- 1 tbsp rice wine vinegar
- 5 tbsp water
- 1 tsp cornflour
To serve (Optional)
- Chopped spring onions
- Begin by combining all the 'sauce' ingredients above - mix until smooth
- Then, cut your chicken into bite-sized strips and chop the onion into pieces
- Add crushed garlic (or lazy garlic), salt and pepper to the chicken and stir to coat with the flavour
- Then, heat oil in a large non-stick pan to a high heat
- Add the chicken and onion into the pan, cook on medium high heat for 5-7 minutes, until the chicken has colour on each side and the onions have begun to brown
- Then, pour in the prepared sauce, stir and cook for 30 secs - 1 minute. It should instantly thicken and coat the chicken
- Serve topped with chopped spring onions (optional)
Amount Per Serving Calories 410Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 102mgSodium 914mgCarbohydrates 34gFiber 1gSugar 21gProtein 39g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!