Chinese Fried Chicken Recipes

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

Steps:

• Cut chicken into inch pieces.
• Whisk together egg whites and soy sauce.
• Soak chicken in soy mixture for 20 minutes covered in the fridge.
• Add 2 cups oil to wok or deep fryer.
• Heat wok to 350°F.
• Put cornstarch and flour into a reseal able plastic freezer bag.
• Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
• Add chicken to wok.
• Fry 15 seconds only. No browning yet!
• Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
• After all of the chicken has cooked for 15 seconds let cool for a few minutes.
• Fry it an additional 15-20 seconds or until golden.
• Always check meat. If it is pink it needs to be cooked longer.
• Top with your favorite lemon or orange sauce.

Steps:

• Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
• Rinse chicken, drain and pat with paper towels.
• In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
• Add chicken to bowl, tossing so all the pieces are coated with mixture.
• Marinate for 1-2 hours at room temperature or overnight in refrigerator.
• Drain marinade and discard.
• Wipe chicken pices dry with paper towels.
• Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
• Put flour in plastic or paper baggies.
• Add chicken and shake well to coat chicken evenly.
• Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
• Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
• Drain well on paper towels.

Steps:

• Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
• Preparation of batter:.
• Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
• Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
• Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
• Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.

Steps:

• Using a large bowl Separate egg yolks from egg whites, and put the egg whites on the side.
• Add Soy sauce, Chili powder, Sugar, Garlic Powder, and Duck sauce.
• Place chicken inside large bowl and rub chicken generously.
• Let marinate for approx 30 minutes (unless your impatient).
• Place flour in a medium sized bowl (use less flour, you can add more later).
• Heat Oil to a medium heat in a decent sized pot, deep frying is quickest.
• Take chicken from the marinade and cover with flour.
• Place in oil and cook for approximately 30 minutes (Smaller Pieces Less Time).
• When browned appropriately remove from oil and place on a plate with napkins.

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.