Peking-Style Chicken

• porce: 2 servings
• celkový čas: 1 hour 45 minutes

Ingredience

¼ cup (packed) dark brown sugar

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

1 tsp. five-spice powder

1 3½–4-lb. whole chicken

3 Tbsp. vegetable oil

Nonstick vegetable oil spray

3 scallions, white and pale green parts only, cut lengthwise into matchsticks

½ cucumber, cut into matchsticks

Warm Peking duck wrappers or Boston lettuce leaves and hoisin sauce (for serving)

Pokyny

Whisk ¼ cup (packed) dark brown sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 1 tsp. five-spice powder in a small bowl. Transfer 2 Tbsp. brown sugar mixture to another small bowl; cover and set aside.

Place one 3½–4-lb. whole chicken on a rimmed baking sheet. Pat dry and season generously inside and out with remaining brown sugar mixture. Place on a wire rack set inside a rimmed baking sheet and chill, uncovered, 1–2 days.

Place a rack in middle of oven; preheat to 375°. Transfer chicken to a cutting board. Using your fingers, gently separate skin from breast meat. Pat chicken dry again, then rub all over, inside and out and between skin and breast meat, with 3 Tbsp. vegetable oil. Sprinkle reserved brown sugar mixture over.

Clean baking sheet and rack, then lightly coat rack with nonstick vegetable oil spray. Set back inside baking sheet and place chicken back on rack. Roast until skin is crisp and an instant-read thermometer inserted into the thickest part of breast registers 155°, 60–75 minutes. Transfer chicken to a carving board and let rest 20 minutes.

Carve chicken; slice or shred breast, leg, and thigh meat. Place 3 scallions, white and pale green parts only, cut lengthwise into matchsticks, and ½ cucumber, cut into matchsticks, in separate small bowls and serve with Warm Peking duck wrappers or Boston lettuce leaves and hoisin sauce.

To eat, brush a wrapper with hoisin sauce and top with some chicken meat, scallions, and cucumber.