Peking Chicken Recipe

Prep the chicken

Pat the chicken pieces dry with paper towels. Season evenly with 2 tsp of the salt and the white pepper; toss to coat.

Make the light batter: In a medium bowl beat the egg, then whisk in 1 tablespoon cornstarch, 1 tablespoon flour, 3 tablespoons cold water and remaining 1 tsp salt until a slightly viscous, smooth batter forms. Batter should just coat the back of a spoon; add a splash more water if too thick.

Coat and rest: Add the chicken pieces to the batter, stir to coat each piece. Let rest 5 minutes so batter adheres.

Heat oil in a large skillet or shallow sauté pan over medium-high heat until shimmering (about 325–350°F / 160–175°C). Add 3 tablespoons vegetable oil to pan and swirl to coat.

Pan-fry the chicken: Working in a single layer (do not overcrowd — cook in batches if necessary), place battered chicken pieces in hot oil. Cook 2–3 minutes per side, turning once, until golden and cooked through (internal temp 165°F / 74°C). Transfer cooked pieces to a paper towel–lined plate to drain while you make the sauce.

Combine base sauce: In a small bowl or measuring cup whisk together 1 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp grated ginger, 2 tsp minced garlic and 1 tsp sesame oil until smooth.

Make cornstarch slurry: In a small cup mix 1 tsp cornstarch with 2 tbsp cold water until dissolved.

Heat and thicken: Wipe out the skillet, then return it to medium heat. Pour the combined sauce into the skillet and warm until it begins to simmer. Stir the cornstarch slurry once more and slowly stream it into the simmering sauce while stirring. Cook for 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust: add a pinch of salt or a squeeze of lime if it needs brightness.

Add garlic and scallions: Stir in half of the thinly sliced scallions and the thin garlic slices into the sauce for 30 seconds to release aroma (reserve remaining scallions for garnish).

Toss chicken with sauce: Add the fried chicken pieces back into the skillet. Gently toss or stir to coat every piece with the glossy sweet chili sauce, about 1 minute over medium heat so the chicken absorbs some sauce but remains crisp.

Plate and garnish: Transfer the sauced chicken to a serving platter. Sprinkle remaining scallions and toasted sesame seeds over the top. Serve immediately with lime wedges on the side.

Optional: Serve with steamed white rice or fried rice and stir-fried vegetables for a complete meal.