Deep Fried Peking Chicken Recipes

Steps:

• Remove the skin from the chicken.
• Cut the chicken into 8 equal pieces.
• Rub the salt and white pepper over the chicken pieces.
• In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
• Set aside half of the marinade to use later.
• Place the chicken pieces in a large resealable bag.
• Pour in the unreserved marinade.
• Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
• Heat oil for deep-frying to between 360-375°F.
• While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
• Make sure the chicken pieces are quite dry.
• Dredge each of the chicken pieces in the flour.
• Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
• Remove from the wok with a slotted spoon. Drain on paper towels.
• Remove all but 2 tablespoons oil from the wok.
• Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
• Add the reserved marinade.
• Bring to a boil.
• Add the deep-fried chicken.
• Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
• Serve immediately.

Steps:

• 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size. Place in a deep bowl. Sprinkle with salt, sugar and pepper. 2. Cut scallion stalk in 1-inch sections mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture, turning occasionally. 3. Drain chicken well, discarding marinade then dredge lightly with cornstarch. Meanwhile heat oil. 4. Add chicken a few pieces at a time and deep-fry until light golden (about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil. 5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). 6. Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (search for "Category: Deep-Fried Peking Chicken Sauces"). NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: * For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: 2 tablespoons soy sauce, 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. 2 tablespoons soy sauce and 2 tablespoons sherry. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced. 4 tablespoons soy sauce, 2 tablespoons chicken fat. * In step 3, dip chicken first in egg white, then dredge in cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.