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Peking Fried Chicken

Flavors.of.Asia's picture
Ingredients
  Fryer chicken 3 1⁄2 Pound (1 whole)
  Soy sauce 4 Tablespoon
  Oil 4 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fat 2 Cup (32 tbs) (for deep frying)
  Chicken broth 1 Cup (16 tbs)
  Sherry 1 Tablespoon
  Scallions 3 , chopped
  Celery stalks 2 , sliced
  Cornstarch 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Debone the chicken and cut into 2 inch pieces.
2) In bowl, mix together 2 tablespoons of soy sauce, 2 tablespoons of oil, salt and pepper.
3) Rub the soy sauce mixture into the chicken.

MAKING
4) In a wok, heat the fat to 370°F and fry the chicken until browned.
5) Drain on the paper napkins.
6) In a deep skillet, combine the remaining oil and soy sauce, broth, sherry, scallions and celery.
7) Bring the soy sauce mixture to a boil and add chicken.
8) Cover and simmer for 15 minutes.

FINALIZING
9) Remove the chicken and keep warm.
10) In a small bowl mix cornstarch and little water, stir into the skillet.
11) Simmer until the sauce is thickened, stirring constantly.

SERVING
12) Arrange the chicken on a warm serving dish and spoon the sauce over chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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