Peking Chicken

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“This recipe has an awesome tasting sauce.It takes a bit of preparing and cooking but the outcome is delicous. You could use chicken thighs instead if you prefer.”

Ingredients Nutrition


  1. With skin side down, place breasts flat on board. Cut slits all over flesh to break up muscle fibre and tendons, this will prevent meat shrinking during cooking. Pound meat out slightly.
  2. Sprinkle salt, sugar, dry sherry, sesame oil and lightly beaten egg white over meat, mix well, stand 30 minutes.
  3. Coat meat thoroughly with cornflour.
  4. Heat pan, add oil; when oil is hot add pieces of chicken. Fry gently until golden brown and cooked through, turning once, drain.
  5. Repeat with the rest until they are all done.
  6. Chop meat into 1cm strips. Arrange on serving plate, pour sauce over.
  7. Sauce: Combine ginger, crushed garlic, tomato sauce, sugar, vinegar, soy sauce and salt in a bowl, let stand 30 minutes.
  8. Strain sauce into a sauce pan, add combined cornflour and water, mix well.
  9. Stir sauce over medium heat until sauce boils and thickens, add sesame oil and mix well together.

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