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Peking Chicken

Recipe by Elizabeth Wu Williams on InstagramAdded 26 October 2026.

30 minutes to prep, 45 to cook. A crisp, flavorful take on classic Peking chicken made at home. The whole bird is marinated in a savory soy‑oyster mixture, baked to golden perfection, and finished with a sweet‑savory glaze, delivering restaurant‑level taste with minimal fuss.

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Peking Chicken by Elizabeth Wu Williams, a frame from the Instagram video

Method

  1. Combine soy sauce, oyster sauce, Shaoxing wine, honey, black pepper, MSG, chopped green onions, and ginger slices in a bowl; massage the mixture into the spatchcocked chicken, then let it rest uncovered at room temperature for 2–4 hours.

  2. Mix honey, soy sauce, dark soy sauce, and oyster sauce together in a small bowl to form a glaze; set aside.

  3. Pat the chicken skin dry, brush it with melted butter, and place it skin‑side up on a roasting rack.

  4. Preheat the oven to 425°F (425°F) and bake the chicken for 30 minutes.

  5. Reduce the oven temperature to 400°F (400°F), brush the chicken with the glaze, and continue baking.

  6. At the 40‑minute mark, brush the chicken with glaze again.

  7. Check the internal temperature of the breast at about 35 minutes; when it reaches 165°F (165°F), remove the chicken, brush a final layer of glaze on, and let it rest for 10 minutes before carving.

Tips while you cook

Marinate uncovered
Allow the chicken to rest uncovered at room temperature for the full 2–4 hours after massaging in the marinade.
Brush glaze at intervals
Apply the glaze at the 30‑minute, 40‑minute, and final stages to build layers of flavor.
Check internal temperature early
Begin checking the breast temperature around 35 minutes.
Rest before carving
Let the chicken rest for 10 minutes after removing from the oven to retain juices.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Elizabeth Wu Williams made this.

The recipe comes from Elizabeth Wu Williams’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Elizabeth Wu Williams and want this changed? Email [email protected].

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