Chinese Style Fried Chicken Recipes

EASY CHINESE FRIED CHICKEN

Steps:

• Using a large bowl Separate egg yolks from egg whites, and put the egg whites on the side.
• Add Soy sauce, Chili powder, Sugar, Garlic Powder, and Duck sauce.
• Place chicken inside large bowl and rub chicken generously.
• Let marinate for approx 30 minutes (unless your impatient).
• Place flour in a medium sized bowl (use less flour, you can add more later).
• Heat Oil to a medium heat in a decent sized pot, deep frying is quickest.
• Take chicken from the marinade and cover with flour.
• Place in oil and cook for approximately 30 minutes (Smaller Pieces Less Time).
• When browned appropriately remove from oil and place on a plate with napkins.

CHINESE CRISPY FRIED CHICKEN

Steps:

• Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.
• In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.
• When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.
• In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.
• Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.

CHINESE-STYLE FRIED CRISPY CHICKEN

Steps:

• Fill a 6 quart stock pot with cold water add in the whole chicken bring to a rolling boil about 5 minutes and place a cover onto the stockpot and turn off the heat and don't open!
• Remove the chicken after a hour and place into a large container add ice cube and cold water and let set in the container for 30 to 45 minutes. Remove the cold chicken and pat dry with paper towel. The whole chicken needs to be very dry inside and outside. Lightly season chicken with salt. Let stand at room temperature for an hour.
• In a large pot with oil and place over a high heat until the oil is at 360°. This next step you need to care in low the whole into the hot oil and deep fry until golden brown. Turn off the fire! Remove the fried chicken onto a platter and set aside to cool.
• In a saucepan add in the chicken broth, soy sauce, sugar, white pepper and a little dash of five spice powders and bring to a simmer.
• Place the whole chicken and cut into bite size pieces and plate onto a serving platter and top with green onion strips. Pour the sauce in from the side of the platter and serve.

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.