CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
CHINESE ROAST CHICKEN
Make and share this Chinese Roast Chicken recipe from Food.com.
Provided by mandabears
Categories Chicken
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
- Place chicken in a bowl or zip lock plastic bag.
- Pour marinade over it.
- Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
- Turn the chicken over in marinade occasionally.
- Preheat oven to 350 degrees Fahrenheit.
- Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
- Bring marinade to full boil and use to baste chicken every 15 minutes.
CHINESE POT ROASTED CHICKEN
this is from back when I was first married and got a Wok for a present we ate a lot of chinese home cooking because it was CHEAP. You can use a wok or a dutch oven for this dish
Provided by Shawn C
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
- Brown in oil.
- Add sherry, ginger root and cook 20-30 minutes.
- Add mushrooms during last 5 minutes.
- Remove chicken, add celery and onions.
- Cook 1-2 minutes.
- Mix water, cornstarch, sugar and soy add to pan.
- Pour over chicken.
CHINESE-STYLE ROAST CHICKEN THIGHS
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a blender purée the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until it is cooked through.
FRIED CHICKEN (CHINESE STYLE)
This is a staple fast food in Trinidad Chinese take out restaurants. Highly addictive. I posted this recipe without trying. Now that I have tried it, I must agree with the first reviewer that it was too salty. I have adjusted the salt. It is supposed to be a little bit salty but if you prefer you can use even less.
Provided by WizzyTheStick
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine seasoning in a small bowl.
- Rub the cavity and outside of the chicken with seasoning.
- Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
- Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
- For sauce:.
- Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.
Nutrition Facts : Calories 1523, Fat 161, SaturatedFat 23.3, Cholesterol 71.4, Sodium 1254.8, Carbohydrate 5.1, Fiber 0.3, Sugar 2.4, Protein 18.4
More about "chinese roast fried chicken recipes"
CHINESE ROAST CHICKEN (BEST RECIPE) - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (62)Total Time 1 hr 35 minsCategory Chinese RecipesCalories 494 per serving
- Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.)
- Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
- Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Mix the Skin Coating ingredients well in a small bowl. Set aside.
- Heat up the oven to 400°F (207°C). Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Check the chicken at 30 minutes point and if the skin is browned too soon, cover the chicken with a sheet of aluminum foil. Remove the chicken from the oven and turn it to the underside of the chicken and roast for 15 minutes. Remove it from the oven and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 5-10 minutes on each side, or until both sides of the chicken become a golden-hued brown in color. Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.
CHINESE ROASTED CHICKEN (烧鸡) - CHINA SICHUAN FOOD
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5/5 (5)Total Time 49 hrsCategory Main CourseCalories 778 per serving
- Clean the chicken and soak in clean water for 15 minutes. Then message with white vinegar, set aside for 10 minutes. Then rinse the chicken with paper (drying process is quite important).
- Prepare a large bag, place the chicken in and then add all the marinade sauce. Rub the bag gently to make sure the chicken is evenly coated by the sauce. Keep in fridge at least overnight to 48 hours. Flip 2-3 times.
- Take only the chicken out (discard the liquid and all the other spices). Truss the legs and place on a baking sheet (beast up) and then air dry until the skin becomes tightened and dry (usually take 1 to 4 hours based on the room condition).
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Reviews 57Calories 1183 per servingCategory Main
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- Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.
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