Deep Fried Peking Chicken Food

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.

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.

PEKING CHICKEN

Steps:

• Combine first 6 ingredients in a medium bowl; stir well.
• Reserve 1 cup hoisin sauce mixture; set aside.
• Cut chicken diagonally across the grain into thin slices.
• Add chicken to the remaining sauce mixture in bowl and stir well.
• Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
• Remove chicken from bowl; discard marinade.
• Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
• Add half of chicken; cook 5 minutes or until done.
• Remove chicken and set aside.
• Repeat procedure with remaining oil and chicken.
• Warm tortillas.
• Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
• Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

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.