Deep Fried Gold Coin Chicken Ii Recipes

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

GENERAL TSAO'S CHICKEN II

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

GOLD COIN CHICKEN

Steps:

• In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
• Remove chicken to 7 x 10 baking pan in single layer.
• To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
• Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
• In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
• Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
• Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
• To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.

DEEP-FRIED GOLD COIN CHICKEN I

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.) 2. Mince ginger root and scallion stalk then combine with brown sugar, sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3· Blend cornstarch and water to a paste. Beat eggs lightly and blend in to make a batter. Dip each piece of chicken in batter then thread on metal skewers. Meanwhile heat oil. 4. With tongs, lower skewers into hot oil and deep-fry chicken until golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve. NOTE: This dish is also called Golden Dollars. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED GOLD COIN CHICKEN II

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. 2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally. 3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms. 4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil. 5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve. NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes or cooked outdoors on a charcoal grill or hibachi. VARIATIONS: * For the smoked ham, substitute roast pork or use 1/8 pound ham, 1/8 pound roast pork. * For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.