Deep-Fried Peking Chicken Recipe

Peking Chicken
Tony Kent/Flickr/CC
  • Total: 6 hrs 25 mins
  • Prep: 6 hrs
  • Cook: 25 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
920 Calories
46g Fat
27g Carbs
96g Protein
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Nutrition Facts
Servings: Serves 3 to 4
Amount per serving
Calories 920
% Daily Value*
Total Fat 46g 59%
Saturated Fat 13g 64%
Cholesterol 285mg 95%
Sodium 1687mg 73%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Protein 96g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this Peking chicken recipe, the chicken pieces are coated with seasonings and batter and deep-fried. This recipe uses soy sauce, dry sherry, onions, and garlic. To ensure that your chicken is well cooked, test your first deep-fried attempt by cutting it in half, confirming that it isn't raw in the middle.

Serves 4 to 8.


  • One 3-pound chicken
  • 1/4 teaspoon salt
  • 1 dash of white pepper
  • 6 tablespoons soy sauce
  • 6 tablespoons Chinese rice wine or dry sherry
  • 3 green onions, chopped
  • 2 teaspoons granulated sugar
  • 2 teaspoons minced ginger
  • 3 cups oil for deep-frying, or as needed
  • 1/2 cup flour, or as needed
  • 1 clove garlic, minced

Steps to Make It

  1. Remove the skin from the chicken. Cut the chicken into 8 equal pieces. Rub the salt and white pepper over the chicken pieces.

  2. In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger, and sugar. Set aside half of the marinade to use later.

  3. Place the chicken pieces in a large resealable bag. Pour in the unreserved marinade. Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.

  4. Heat oil for deep-frying to between 360 and 375 F. While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken. Make sure the chicken pieces are quite dry.

  5. Dredge each of the chicken pieces in the flour.

  6. Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy. Remove from the wok with a slotted spoon. Drain on paper towels.

  7. Remove all but 2 tablespoons oil from the wok. Add the minced garlic and the reserved green onion and stir-fry until aromatic, about 30 seconds. Add the reserved marinade. Bring to a boil. Add the deep-fried chicken. Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through. Serve immediately.

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