Try this Deep-Fried Peking Chicken recipe, or contribute your own.
Suggest a better description1. 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). Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable", "Green-Pea-Catsup", "Stick-Soy" or "Celery"). NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: 1. For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: a. 2 tablespoons soy sauce, tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. b. 2 tablespoons soy sauce and 2 tablespoons sherry. c. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced. d. 4 tablespoons soy sauce, 2 tablespoons chicken fat. 2. In step 3, dip chicken first in egg white, then dredge in cornstarch. From
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 263 | ||
Calories from Fat: 156 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 175.8mg | 6 % | |
Potassium 241.3mg | 6 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.5g | ||
Protein 21.7g | 31 % | |
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: 263
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