PEKING CHICKEN - DEEP-FRIED CHICKEN LEGS
A recipe I have used many times, one of Madame Wong's best. Much easier than it appears to be. Prep time includes marinating.
Provided by Miss. McGillicudy
Categories Whole Chicken
Time 4h25m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2006.4, Fat 194.9, SaturatedFat 30.1, Cholesterol 155.2, Sodium 1801.3, Carbohydrate 17.9, Fiber 1, Sugar 2.9, Protein 43.3
PEKING STYLE CHICKEN
This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.
Provided by Diana 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
- Coat chicken pieces in cornstarch. Dip into beaten egg whites.
- Saute the chicken in hot oil until crispy and brown.
- Drain oil from the pan and add sauce.
- Cook for 5 minutes over low heat.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE
Adapted from a recipe found on the internet and made in my vintage sunbeam fryer/cooker. This is awesome! For the chicken pieces, make sure that they are not too big: whole drumstick, whole thigh, but the breast part should be chopped into two. Its also helpful to use the fryer cover-it helps the meat cook through properly.
Provided by petlover
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat oil in deep fryer to 350°F.
- Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
- Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
- Roll them in the spicy flour mixture.
- Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
- Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
- Drain on racks for 5 minutes.
Nutrition Facts : Calories 816.5, Fat 11.9, SaturatedFat 2.8, Cholesterol 186, Sodium 1062.6, Carbohydrate 148, Fiber 12.3, Sugar 5.6, Protein 30.1
PEKING CHICKEN
Make and share this Peking Chicken recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a medium bowl; stir well.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken diagonally across the grain into thin slices.
- Add chicken to the remaining sauce mixture in bowl and stir well.
- Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
- Remove chicken from bowl; discard marinade.
- Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
- Add half of chicken; cook 5 minutes or until done.
- Remove chicken and set aside.
- Repeat procedure with remaining oil and chicken.
- Warm tortillas.
- Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
- Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
More about "peking deep fried chicken recipes"
TASTE - ARTICLE-PEKING-HOUSE-FRIED-CHICKEN-RECIPE
From tastecooking.com
OVEN ROASTED PEKING CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BEST PEKING STYLE CHICKEN RECIPE - DELISH
From delish.com
Total Time 2 hrs
SUPERCHEF FRIED CHICKEN RECIPE | FOOD NETWORK
From foodnetwork.com
Author Darnell FergusonSteps 4Difficulty Intermediate
PEKING CHICKEN RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
5/5 (13)Author Molly YehServings 3-4Difficulty Intermediate
PEKING CHICKEN STIR-FRY - BETTER HOMES & GARDENS
From bhg.com
AIR FRYER FRIED CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
SOY-GARLIC POPCORN CHICKEN AND RICE CAKES RECIPE | BON APPéTIT
From bonappetit.com
THE 3 BEST CHICKEN WING RECIPES ONLINE -- TESTED & IMPROVED
From uproxx.com
PEKING DEEP FRIED CHICKEN PIECES - RECIPE - COOKS.COM
From cooks.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER CRISPY
From tasteasianfood.com
A NEW KIND OF HOT CHICKEN, FROM PECKING HOUSE
From newyorker.com
DEEP-FRIED CHICKENS RECIPE | BON APPéTIT
From bonappetit.com
CHAWTIME - DEEP-FRIED PEKING CHICKEN RECIPE IN THIS... | FACEBOOK
From facebook.com
DEEP-FRIED PEKING CHICKEN - COMPLETE RECIPES
From completerecipes.com
TOFU FRIED CHICKEN - THE HIDDEN VEGGIES
From thehiddenveggies.com
DEEP FRIED PEKING CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
CRISPY OVEN FRIED CHICKEN RECIPE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
PEKING CHICKEN - DEEP-FRIED CHICKEN LEGS - BIGOVEN.COM
From bigoven.com
PEKING GARDEN (4625 VARSITY DR NW) - SKIPTHEDISHES
From skipthedishes.com
DEEP-FRIED PEKING CHICKEN - BIGOVEN.COM
From bigoven.com
You'll also love