Deep Fried Peking Chicken Soy Vinegar Sauce Recipes

PEKING-STYLE CHICKEN WRAPS

Steps:

• Preheat broiler and lightly oil rack of a broiler pan.
• Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
• Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
• While chicken is broiling, put tortillas on bottom rack of oven to warm.
• Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
• Cut chicken crosswise into 1/4-inch-thick slices.
• To eat, wrap up chicken, plum sauce, and scallions in tortillas.

PEKING CHICKEN - DEEP-FRIED CHICKEN LEGS

Steps:

• Remove the skin from the chicken.
• Cut the chicken into 8 equal pieces.
• Rub the salt and white pepper over the chicken pieces.
• In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
• Set aside half of the marinade to use later.
• Place the chicken pieces in a large resealable bag.
• Pour in the unreserved marinade.
• Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
• Heat oil for deep-frying to between 360-375°F.
• While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
• Make sure the chicken pieces are quite dry.
• Dredge each of the chicken pieces in the flour.
• Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
• Remove from the wok with a slotted spoon. Drain on paper towels.
• Remove all but 2 tablespoons oil from the wok.
• Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
• Add the reserved marinade.
• Bring to a boil.
• Add the deep-fried chicken.
• Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
• Serve immediately.

PEKING CHICKEN HOTDISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.
• Bake in the preheated oven for 25 minutes.
• Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.
• Continue baking, uncovered, until heated through, about 20 minutes more.

SOY SAUCE CHICKEN

Steps:

• Cut chicken into pieces and place in a mixing bowl.
• In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
• Pour mixture over chicken, and mix to coat well.
• Let marinate for 1 hour.
• Heat WOK to medium-high, add peanut oil.
• Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
• Remove chicken from Wok and set aside.
• Remove peanut oil from Wok into a container and reserve.
• Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
• Add green onions, garlic and ginger and brown, stirring continuously.
• Return chicken to Wok and stir well with mixture.
• Add drained mushrooms and prepared sauce (see SAUCE below).
• Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
• Remove chicken from Wok and cut into smaller chunks if desired.
• Display chicken on a platter.
• Pour sauce over chicken.
• Serve with cooked rice.
• SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
• Use as noted above.

CHICKEN WITH VINEGAR AND SOY SAUCE

Steps:

• Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
• Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
• Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
• Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.

DEEP-FRIED PEKING CHICKEN: MIXED VEGETABLE SAUCE

Steps:

• 1. Soak dried mushrooms. 2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms. 3. Heat oil. Add salt, then ginger root, and stir-fry a few times. 4. Add all sliced vegetables stir-fry to heat through (1 to 2 minutes). Add stock and heat quickly. Cook, covered, 2 to 3 minutes then stir in sugar and pepper. 5. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED PEKING CHICKEN: SOY-VINEGAR SAUCE

Steps:

• 1. Mince leek, ginger root and garlic. Then combine in a saucepan with remaining ingredients. 2. Cook 2 minutes over low heat, stirring constantly. Then pour over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.