Peking Roast Chicken With Hoisin Glaze

Roast Chicken with hoisin sauce is a popular and scrumptious Asian dish served with steamed rice or noodles. It is an easy recipe that can be prepared at home with tender chicken. A chef from ITC kakatiya has shared this recipe.

Peking Roast Chicken With Hoisin Glaze


Whole spring chicken
Rice wine
Red chilly (paste)
Ginger root (grated)
Garlic (chopped)
Onion (chopped)
Sichuan pepper corn (ground coarsely)
Kikkoman soya sauce 
Hoisin sauce
White pepper (powder)
Sesame oil  


500 gm
15 ml
8 gm
5 gm
5 gm
5 gm
3 gm
5 ml
5 ml
to taste
to taste
3 ml
10 ml
25 gm

•    Wash and clean the spring chicken.
•    Blanch the whole spring chicken in boiling water infused with honey for 5 minutes. Remove and drain the bird.
•    Marinate the whole spring chicken in rice wine, hoisin sauce, red chilly paste, ginger, garlic, onion, Sichuan pepper, sesame oil, Kikkoman soya sauce, salt and white pepper powder.
•    Roast the chicken in the oven at 180°C for 20 to 25 minutes till it’s golden brown and the chicken is cooked through.
•    Pour the drippings from the roasting tray into a pan, add chicken stock and check the seasoning. Reduce the sauce in the pan and glaze the chicken with it.
•     Serve hot with steamed asparagus.