Peking Chicken Wings Food

PEKING-STYLE CHICKEN

Peking-style chicken image

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Provided by Good Food team

Time 1h30m

Number Of Ingredients 8

Ingredients

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Steps:

Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium

PEKING STYLE CHICKEN

Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

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.

CHINESE CHICKEN WINGS

Chinese Chicken Wings image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Steps:

Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

PEKING WINGS

Peking Wings image

Spicy sweet and delicious

Provided by barbara lentz @blentz8

Categories Poultry Appetizers

Number Of Ingredients 16

Ingredients

24 chicken wings
MARINADE
1 large egg
1 tablespoon(s) cornstarch
1 teaspoon(s) shaoxing wine
SAUCE
6 tablespoon(s) ketchup
2 tablespoon(s) plum sauce
2 tablespoon(s) chili garlic sauce
1 tablespoon(s) sweet bean sauce or hoisin sauce
4 tablespoon(s) worcestershire sauce
6 tablespoon(s) black vinegar
1 teaspoon(s) chinese 5 spice
GARNISH
black sesame seeds
green onions

Steps:

Mix the marinade together and add the chicken wings and mix to coat. Let marinate 30 minutes
Mix the ingredients together for the sauce. Whisk until well combined.
Place a large skillet on the stove over high heat. Add some oil. Add half the chicken wings and cook until browned. Remove the wings and add the other half of the chicken wings. Place all the wings back in the pan and pour the sauce over top. Cook until wings are done.
Garnish with black sesame seeds and green onions.