This is another “fakeaway” recipe, a homemade meal that replicates your favourite takeaway from a restaurant and I think the timing is just right to share this Fakeaway Peking Chicken recipe. It could not be shorter or simpler for a Friday evening dinner.

But first, I am thrilled to introduce the Heinstirred + @arkworkshop range of wooden homeware. Crafted by hand just outside of Cape Town and made from indigenous Kiaat and Oak, each piece reflects the natural beauty and distinct character of the wood grain. The range consists of 6 spoons of various sizes and functions, a spreader and a cake lifter.

The design focus was the flow of form to proportion with slightly exaggerated lengths for the latte, serving spoons and salad servers. The concept behind the colourful handles of the salad servers was to bring the outdoors to your table , bright, bold and certainly fun.
For your table, your kitchen, your studio or a treasured gift. You can view the range as well as my currently available ceramics by clicking on this link.

This recipe for Fakeaway Peking Chicken could not be easier and if I remember correctly I saw it on Brendan Pang’s Instagram stories a while ago. Mix the sauces, vinegar and oil, baste the chicken, roast, baste again, rest and serve. If you don’t have plum sauce, replace it with plum jam but add a bit more vinegar to cut the sweetness. If you like it spicy add more chili oil. I made “proper” spring onion pancakes and served the chicken with sliced cucumber and spring onions, and extra hoisin sauce on the side. You could also make these spring onion pancakes by Bill Granger which is more of a traditional pancake batter with added spring onions. They will be delicious.

If you rather want to make this over the weekend for your barbecue, just marinade the chicken overnight in the sauce and cook on the barbecue.

I hope you enjoy making this recipe for Fakeaway Peking Chicken . If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.


  • 1 whole chicken, spatchcocked
  • 100 ml hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp plum sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili oil optional and more to taste


  • Preheat oven to 200 degrees C
  • Mix all the sauce ingredients
  • Baste the chicken with half the sauce and roast for 25 minutes
  • Baste with the rest of the sauce and roast for another 25 minutes or until the chicken is cooked
  • Serve with spring onion pancakes or fried rice, sliced cucumber, and more hoisin sauce

If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds.

Purchase the book by clicking on this link

Drunk and Hungry

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