Chinese Saucy Fried Chicken Recipes

CHINESE SAUCY FRIED CHICKEN

Steps:

• To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water.
• Mix together.
• Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar.
• Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves.
• Refrigerate until needed.
• To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper.
• Stir in egg.
• Add 1 cup cornstarch and stir until chicken is evenly coated.
• Add oil to help separate chicken pieces.
• Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy.
• Drain on paper towels.
• To Make Mixture: Place a small amount of oil in wok and heat until wok is hot.
• Add scallions and dried chile peppers and stir-fry briefly.
• Remove sauce from refrigerator and stir.
• Add sauce to wok.
• Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

CHINESE STYLE FRIED CHICKEN

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.

CHINESE FRIED CHICKEN

Steps:

• Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
• Rinse chicken, drain and pat with paper towels.
• In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
• Add chicken to bowl, tossing so all the pieces are coated with mixture.
• Marinate for 1-2 hours at room temperature or overnight in refrigerator.
• Drain marinade and discard.
• Wipe chicken pices dry with paper towels.
• Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
• Put flour in plastic or paper baggies.
• Add chicken and shake well to coat chicken evenly.
• Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
• Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
• Drain well on paper towels.