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Beijing Style Chicken with Wheat Wrappers and Condiments
Beijing Style Chicken with Wheat Wrappers and Condiments – - Recipe

Inspired by the iconic Peking duck, this Beijing style chicken is marinated with Chinese spices, mandarin peel, and wine, air dried for crisp skin, then roasted and flash fried. Served with wheat wrappers, fermented radish, pickles, and plum hoisin or sweet soy glaze, it delivers bold flavor, texture, and theatrical presentation.

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Ingredients

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Prepare the Fragrant Spice Mix

Marinate and Stuff the Whole Chicken

  • Whole Chicken, 2 pcs, cleaned, neck intact 2000.0 g
  • Hoisin sauce 50.0 ml
  • Red Onions, chopped 60.0 g
  • Star Anise, about 2 pcs 1.0 g
  • Garlic,whole, pressed 45.0 g
  • Xiao Xing Wine 30.0 ml
  • Mandarin Orange Peel 10.0 g
  • Fragrant Spice Mix, prepared 50.0 g

Air Dry the Chicken

  • Marinated Whole Chicken

Blanch the Chicken for Skin Expansion

  • Water 3000.0 ml
  • Maltose 240.0 g
  • Lemon, sliced 1.0 pc

Roast the Chicken Until Crisp

  • Whole Chicken Blanched 2.0 pc

Blanch Fry for Final Crisping

  • Roasted Chicken 2.0 pc
  • Hot Oil 2000.0 ml

Simmer the Sweet Soy Glaze

Carve and Assemble the Dish

  • Prepared Wheat Wrappers, steamed
  • Carved Crispy Chicken
  • Plum Hoisin Sauce, prepared or market form
  • Sweet Soy Glaze, prepared
  • Fermented Radish, prepared
  • Scallion Sticks, prepared
  • Pickled Ginger, prepared
  • Cucumber Sticks, prepared
Created By:
Pipo Aluning

Pipo Aluning

 Senior Sous Chef

Inspired by the iconic Peking duck, this Beijing style chicken is marinated with Chinese spices, mandarin peel, and wine, air dried for crisp skin, then roasted and flash fried. Served with wheat wrappers, fermented radish, pickles, and plum hoisin or sweet soy glaze, it delivers bold flavor, texture, and theatrical presentation.

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Preparation

  1. Prepare the Fragrant Spice Mix

    • Combine all ingredients in a bowl.
    • Mix until evenly blended.
    • Set aside for marination.
    • TIP:- Mixing the spice blend in advance ensures even seasoning and faster prep during service.

  2. Marinate and Stuff the Whole Chicken

    • Spread hoisin sauce inside the cavity of each chicken.
    • In a bowl, combine red onions, star anise, garlic, wine, mandarin peel, and fragrant spice mix.
    • Stuff the mixture inside the chicken cavity.
    • Secure the cavity using a skewer or threading stick.
    • Lightly rub the exterior with remaining spice mix if desired.
    • TIP:- Keeping the neck intact allows hanging during drying and roasting, which helps achieve even crisp skin.

  3. Air Dry the Chicken

    • Insert a hook through the neck of each chicken.
    • Hang inside the chiller uncovered.
    • Air dry for at least 12 hours until the skin feels dry.
    • TIP:- Dry skin is key to achieving the signature glossy, crackling finish after roasting.

  4. Blanch the Chicken for Skin Expansion

    • Bring water, maltose, and lemon slices to a boil, then reduce to a simmer.
    • Bathe the air dried chicken in the hot liquid several times until the skin tightens and expands.
    • Hang and air dry at room temperature for 1 to 2 hours until completely cooled.
    • TIP:- Maltose glazing helps create shine and an even lacquered finish after roasting.

  5. Roast the Chicken Until Crisp

    • Preheat a convection oven to 170 C.
    • Hang the chickens inside the oven or place on a rack.
    • Roast for 45 to 50 minutes until fully cooked and golden.
    • Remove and allow to cool slightly.
    • TIP:- Hanging allows fat to render evenly and prevents soggy spots on the skin.

  6. Blanch Fry for Final Crisping

    • Heat oil to frying temperature.
    • Quickly blanch fry the roasted chicken until deep golden and glossy.
    • Remove and rest briefly before carving.
    • TIP:- This quick fry intensifies crispness and color without drying the meat.

  7. Simmer the Sweet Soy Glaze

    • Combine all ingredients in a sauce pot.
    • Bring to a boil, then simmer until reduced by half.
    • Strain and discard aromatics.
    • Set aside the glaze.
    • TIP:-Straining produces a clean, glossy sauce that coats wrappers without overpowering the chicken.

  8. Carve and Assemble the Dish

    • Carve the chicken into thin slices, keeping skin intact.
    • Arrange wrappers and condiments on a platter.
    • Allow diners to assemble wraps with chicken, sauces, and condiments.
    • TIP:- Serve wrappers warm and sauces at room temperature for the best balance of texture and flavor.
Created By:
Pipo Aluning

Pipo Aluning

 Senior Sous Chef
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