June 24, 2026

Peking Chicken

Name: Peking Chicken
Prep time: 15 min
Total time: 55 min
Yield: 4
Ingredients: PAM® Original Cooking Spray; 2 lbs (1 kg) bone-in, skin on chicken thighs; 2/3 cup (150 mL) VH® Honey Garlic Cooking Sauce; 1/2 cup (125 mL) hoisin sauce; 1/4 cup (50 mL) VH® Plum Dipping Sauce; 2 tbsp. (30 mL) chicken broth, water or wine

15

Prep Time Minutes
55
Total Time Minutes
6
Number of Ingredients
4
Servings

Tags:

Chicken,
Over 45 min,
Main Dish,
VH,
Oven,
Asian,
Summer,
Spring,
Fall,
Winter,
Chinese New Year

Ingredients

PAM® Original Cooking Spray
2 lbs (1 kg) bone-in, skin on chicken thighs
2/3 cup (150 mL) VH® Honey Garlic Cooking Sauce
1/2 cup (125 mL) hoisin sauce
1/4 cup (50 mL) VH® Plum Dipping Sauce
2 tbsp. (30 mL) chicken broth, water or wine

Directions

View photos

Step one

Preheat oven to 375°F (190°C). Spray broiler pan and drip pan with PAM® Original Cooking Spray. Place chicken on broiler pan. Peel back skin from each thigh to generously brush underneath skin with VH® Honey Garlic Cooking Sauce. Replace skin and brush top. Bake for 40 minutes.
Step two

Brush remaining sauce on skin twice more during cooking.
Step three

Meanwhile, in small bowl, mix together hoisin sauce, VH® Plum Dipping Sauce and chicken broth for dipping.