Roasted Peking Chicken breast is a new recipe to help me in my quest to expand my culinary horizons. When I look for easy, delicious recipes, I cracked open my copy of The All New Good Housekeeping Cookbook by Susan Westmoreland. First off, I still love this cookbook. It was first published on December 31, 2001. My copy is falling apart at the spine. Consequently, I bought a slightly used copy from eBay. Oddly enough, I am still using the tattered copy.
The cookbook has so many recipes I love, such as Thai Beef with Basil, Stir-fried Beef and Broccoli, Tzatziki, Spicy Black Bean Soup, and today’s recipe: Roasted Peking Chicken Breasts. This recipe packs a ton of ginger and garlic flavor. There are also sweet notes from the hoisin sauce and the honey.
A Little About Peking
According to Flavor & Fortune, Peking originates from the Peking/Beijing region. It is also known as Northern cuisine. Dishes made for the Emperor at the Imperial Palace eventually leaked to “common” people. From there, the recipes took on a whole new life as cooks added their spin.
This dish, as well as others, is usually served with a Mandarin pancake. However, in the United States, flour tortillas have replaced the pancake. A whole chicken can replace the bone-in skin-on chicken breast. The cooking time will be increased to fifty minutes before adding the glaze.
The skin will get nice and crispy. To aid this process, be sure to pour the boiling water SAFELY and SLOWLY over chicken on both sides. Doing this will help render the fat in the skin. In essence, the fat is “frying” the skin.
Wrap the tortillas in heavy-duty aluminum foil and place them in the oven after turning the heat off and taking the chicken out to rest. You can also cover the tortillas with paper towels and pop them in the microwave at 15-second intervals until the desired temperature is reached.
I hope you enjoy this Roasted Peking Chicken Breasts recipe as much as I did. What are some of your favorite recipes? Tell me in the comments below!
- Baking Rack
- Roasting Pan
- Saucepan small
- Bowl small
- Whisk or Wooden Spoon
- Basting Brush
- 2 ea Chicken Breasts Bone-in, skin-on
- 2 tbsp honey
- 1 tsp ginger fresh or paste
- 2 ea garlic cloves
- ⅛ tsp ground red pepper cayenne
- 4 ec flour tortillas
- ¼ c hoisin sauce
- 2 ec green onions green and white, each cut crosswise into thirds and sliced lengthwise into thin strips
- Preheat oven to 450°F. Rinse with running cold water, then pat dry with paper towels
- Place chicken on a rack in the sink, skin side up. Slowly pour 2 cups of boiling water over the chicken; turn the chicken over. Slowly pour 2 more cups over the back of the breasts. This step helps the fat render easier from the chicken meat. It also helps the skin get super crispy!
- Place the chicken skin side up on a rack in a small roasting pan -roast chicken for 20 to 25 minutes.
- Meanwhile, in a small bowl combine honey, soy sauce, vinegar, ginger, garlic, and red pepper.
- After the chicken has roasted for 20 to 25 minutes, brush with half of the honey glaze; roast for five more minutes. Brush with remaining glaze and roast about 5 minutes longer. Chicken is done when the temperature registers 165 with a thermometer.
- Move to a warm plate and let rest for 10 minutes.
- Meanwhile, warm tortillas per the directions. Remove roasting rack and skim off any excess fat. Add broth and water to roasting pan and bring to boil. Scrape the bottom of the pan with a whisk or wooden spoon to dissolve browned bits. Stir in hoisin sauce.
- Slice chicken and wrap in tortillas with hoisin-sauce mixture and green onions.