Chinese Crispy Fried Chicken Recipes

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CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

CHINESE STYLE FRIED CHICKEN



Chinese Style Fried Chicken image

This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.

Provided by birdie 3 andrea

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

6 chicken breasts (cut into inch pieces)
6 egg whites
1 1/2 cups soy sauce
2 cups flour
2 cups cornstarch
2 cups vegetable oil or 2 cups canola oil

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.

Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4

CHINESE CRISPY FRIED CHICKEN



Chinese Crispy Fried Chicken image

Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.

Provided by foodart

Categories     Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 12

5 lbs whole chickens
3 stalks green onions, white parts
1 piece ginger, mashed
2 teaspoons salt
2 teaspoons shaoxing wine
water
oil
2 stalks green onions, shredded
parsley, Chinese
4 tablespoons salt
1 teaspoon szechuan peppercorns
1/2 teaspoon white pepper

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.

Nutrition Facts : Calories 532, Fat 38.7, SaturatedFat 11.1, Cholesterol 178.2, Sodium 5594.2, Carbohydrate 1.1, Fiber 0.4, Sugar 0.3, Protein 42.1

CHINESE-STYLE FRIED CRISPY CHICKEN



Chinese-Style Fried Crispy Chicken image

Make and share this Chinese-Style Fried Crispy Chicken recipe from Food.com.

Provided by foodart

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole chicken
cold water
oil
salt
1/2 cup chicken broth
1 teaspoon dark soy sauce
1 teaspoon sugar
1/8 teaspoon white pepper
five-spice powder
green onion, strips

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.

Nutrition Facts : Calories 731.5, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 404.7, Carbohydrate 1.3, Sugar 1.2, Protein 58

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