Deep Fried Peking Chicken Soy Vinegar Sauce Recipes

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.

DEEP-FRIED PEKING CHICKEN: CELERY SAUCE

Steps:

• 1. Slice celery stalks thin. Mince scallions. Place both in a saucepan. 2. Add sherry, soy sauce, oil and stock bring slowly to a boil. 3. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan. 4. 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.

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.

PEKING STYLE CHICKEN

Steps:

• In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
• Coat chicken pieces in cornstarch. Dip into beaten egg whites.
• Saute the chicken in hot oil until crispy and brown.
• Drain oil from the pan and add sauce.
• Cook for 5 minutes over low heat.

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.

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.