Chinese Style Fried Chicken Food

CHINESE STYLE FRIED CHICKEN

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.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

FRIED CHICKEN (CHINESE STYLE)

Steps:

• Combine seasoning in a small bowl.
• Rub the cavity and outside of the chicken with seasoning.
• Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
• Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
• For sauce:.
• Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.

CHINESE-STYLE FRIED CRISPY CHICKEN

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.

CHINESE CRISPY FRIED CHICKEN

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.

CHINESE BRANDY FRIED CHICKEN

Steps:

• Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
• Preparation of batter:.
• Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
• Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
• Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
• Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.