Try this Deep-Fried Chicken a la Peking Duck recipe, or contribute your own.
Suggest a better description1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again; then simmer, covered, 45 minutes. Drain, reserving liquid for stock. 2. Rinse bird quickly under cold running water. Blot dry with paper toweling. 3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30 minutes in a cool, airy place. 4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again and let dry another 20 to 30 minutes. Then combine flour and salt and rub lightly into skin. 5. Heat oil until smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, turning and basting, until golden-brown. Drain on paper toweling. 6. Remove crisp skin, cutting it in 2-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes (see "How-to Section") and a dip of either plum or hoisin sauce. 7. Bone remainder of chicken and cut in bite-size pieces. Serve as a separate dish with the same dip. From
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 10 | ||
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Calories: 429 | ||
Calories from Fat: 243 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 328.6mg | 11 % | |
Potassium 378.7mg | 10 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.9g | ||
Protein 34g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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