PEKING CHICKEN WITH MANDARIN PANCAKE
This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin - the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice.
Provided by Brandess
Categories Chicken Breast
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
- Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
- Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don't have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
- Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
- PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
- Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
- Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
- TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
- TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!
Nutrition Facts : Calories 435.9, Fat 14.3, SaturatedFat 3.4, Cholesterol 62.5, Sodium 1500.5, Carbohydrate 48.9, Fiber 2.3, Sugar 11.6, Protein 26.6
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
PEKING CHICKEN
Make and share this Peking Chicken recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a medium bowl; stir well.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken diagonally across the grain into thin slices.
- Add chicken to the remaining sauce mixture in bowl and stir well.
- Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
- Remove chicken from bowl; discard marinade.
- Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
- Add half of chicken; cook 5 minutes or until done.
- Remove chicken and set aside.
- Repeat procedure with remaining oil and chicken.
- Warm tortillas.
- Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
- Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY
Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
- In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
- Add the chicken to the batter and toss to coat completely.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
- Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
- Serve the chicken bites warm with the sauce alongside for dipping.
- Enjoy!
More about "pekingchickenwithmandarinpancake recipes"
PANCAKE BATTERED CHICKEN | DIXIE CHIK COOKS
From dixiechikcooks.com
Reviews 32Calories 1560 per servingCategory Chicken
BEST PEKING STYLE CHICKEN RECIPE - HOW TO MAKE PEKING …
From delish.com
Total Time 2 hrs
PEKING STYLE CHICKEN | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
5/5 (2)Total Time 5 hrsCategory Chicken RecipeCalories 323 per serving
PEKING CHICKEN | MRFOOD.COM
From mrfood.com
BEST PEKING STYLE CHICKEN RECIPE - HOW TO MAKE PEKING STYLE
From delish.com
PEKING CHICKEN WITH MANDARIN PANCAKE JAPANESE COOKING RECIPE
From cookingrecipedb.com
OVEN FRIED CHICKEN USING PANCAKE MIX RECIPE - IFOOD.TV
From ifood.tv
EASY MANDARIN ORANGE PIG PICKIN CAKE RECIPE - SOUTHERN PLATE
From southernplate.com
PEKING DUCK WITH MANDARIN PANCAKES AND PLUM SAUCE RECIPE
From seriouseats.com
10 BEST PEKING CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
BEST SHEET PAN CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
14 SIMPLE SHEET PAN CHICKEN DINNERS | ALLRECIPES
From allrecipes.com
OVEN ROASTED PEKING CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
MANDARIN PANCAKES - JO COOKS
From jocooks.com
SIMPLE PEKING DUCK PANCAKES - HEALTHY GF ASIAN
From healthygfasian.com
EASY MANDARIN PANCAKES (W/ DUMPLING WRAPPERS!) - THE WOKS OF …
From thewoksoflife.com
HOW TO MAKE CHINESE STEAMED PANCAKES FOR PEKING DUCK 春餅
From youtube.com
PEKING DUCK PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
HONG KONG STYLE MANGO PANCAKE (芒果班戟) - RED HOUSE SPICE
From redhousespice.com
MANDARIN PANCAKES RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED PANKO CHICKEN WITH HONEY DRIZZLE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
MANDARIN UPSIDE DOWN CAKE RECIPE RECIPE - PAARUL'Z KITCHEN
From paarulzkitchen.com
MANDARIN CHICKEN - 40 APRONS
From 40aprons.com
HOMEMADE PEKING DUCK WITH MANDARIN PANCAKES - WHOLESOME …
From wholesome-cook.com
MANDARIN PANCAKES FOR PEKING DUCK (CHINESE NEW ... - CHRISTINE'S …
From en.christinesrecipes.com
HONEY MANDARIN ROASTED CHICKEN - MOMMY'S HOME COOKING
From mommyshomecooking.com
AUTHENTIC MANDARIN PANCAKES FOR PEKING DUCK OR BBQ PORK
From bellyrumbles.com
TERIYAKI CHICKEN | PANDA EXPRESS COPYCAT MANDARIN TERIYAKI
From youtube.com
EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
From thewoksoflife.com
PININYAHANG MANOK (PINEAPPLE CHICKEN) - FOXY FOLKSY
From foxyfolksy.com
CHICKEN PASTEL - KAWALING PINOY
From kawalingpinoy.com
SOUTHERN MANDARIN ORANGE CAKE RECIPE (PIG PICKIN' CAKE)
From thespruceeats.com
EASY ASIAN CHICKEN SHEET PAN MEAL - EATING BIRD FOOD
From eatingbirdfood.com
BAN JIAN KUIH (CHINESE PEANUT PANCAKE) - ROTI N RICE
From rotinrice.com
EASY PANCAKE MIX CHICKEN AND DUMPLINGS RECIPE
From practicallyhomemade.com
HOW TO MAKE PEKING DUCK PANCAKES AT HOME - THE TORTILLA CHANNEL
From thetortillachannel.com
PININYAHANG MANOK (CREAMY PINEAPPLE CHICKEN) - KAWALING PINOY
From kawalingpinoy.com
EASY MANDARIN CHICKEN PASTA SALAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HOW TO COOK CHICKEN IN PANCAKE BATTER - LEAFTV
From leaf.tv
CHINESE STEAMED PANCAKES (FOR CRISPY PEKING DUCK)
From supperinthesuburbs.com
RECIPE: WHOLE MANDARIN CAKE – ASK SARAH
From asksarah.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love