Best Chinese Brandy Fried Chicken Recipes

BRANDY FRIED CHICKEN

Steps:

• In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
• In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
• In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

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.

BRANDIED CHICKEN WINGS

Steps:

• In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and stir until warm and thoroughly blended.
• Place chicken in a 9 x 12 pan. Pour mixture over drummettes, and bake until brown at 275° for 3-4 hours. Baste about every 45 minutes.

CHINESE FRIED CHICKEN

Steps:

• Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
• Rinse chicken, drain and pat with paper towels.
• In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
• Add chicken to bowl, tossing so all the pieces are coated with mixture.
• Marinate for 1-2 hours at room temperature or overnight in refrigerator.
• Drain marinade and discard.
• Wipe chicken pices dry with paper towels.
• Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
• Put flour in plastic or paper baggies.
• Add chicken and shake well to coat chicken evenly.
• Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
• Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
• Drain well on paper towels.

APRICOT BRANDY CHICKEN

Steps:

• In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
• In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
• Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
• To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.