Deep Fried Chicken À La Peking Duck Recipes

SOUTHERN STYLE DEEP-FRIED CHICKEN

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
• In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
• In a medium bowl, beat 1 egg.
• Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
• Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

DEEP FRIED CHICKEN A LA PEKING DUCK

Steps:

• 1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again then simmer, covered, 45 minutes. Drain, reserving liquid for stock.2. Rinse bird quickly under cold running water. Blot dry with paper toweling.3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30minutes in a cool, airy place.4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again and let dry another 20 to 30 minutes. Then combine flour and salt and rublightly into skin.5. Heat oil in deep fryer until smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, turning and basting, untilgolden-brown. Drain on paper toweling.6. Remove crisp skin, cutting it in 2-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes and a dip of either plum or hoisin sauce.

DEEP-FRIED CHICKEN À LA PEKING DUCK

Steps:

• 1. Place chicken in a large pan. Boil water and pour over. Bring to a boil again then simmer, covered, 45 minutes. Drain, reserving liquid for stock. 2. Rinse bird quickly under cold running water. Blot dry with paper toweling. 3. Combine vinegar, soy sauce, honey, sherry and molasses. Brush mixture over chicken skin. (Reserve the remainder.) Hang bird up to dry about 30 minutes in a cool, airy place. 4. Brush remainder of soy-vinegar mixture over bird. Suspend chicken again and let dry another 20 to 30 minutes. Then combine flour and salt and rub lightly into skin. 5. Heat oil until smoking. Gently lower in bird, using a wire basket or large, long-handled Chinese strainer. Deep-fry, turning and basting, until golden-brown. Drain on paper toweling. 6. Remove crisp skin, cutting it in z-inch squares. Serve on thin slices of white bread with crusts removed, accompanied by onion brushes (see HOW-TO, _Onion Brushes: To make) and a dip of either plum or hoisin sauce. 7. Bone remainder of chicken and cut in bite-size pieces. Serve as a separate dish with the same dip. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)

Steps:

• Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!