Best Deep Fried Peking Chicken Celery Sauce Recipes

PEKING CHICKEN WITH MANDARIN PANCAKE

Steps:

• CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
• Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
• Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don't have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
• Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
• PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
• Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
• Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
• TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
• TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!

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.

CHICKEN PEKING

Steps:

• Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
• Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
• Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
• Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
• Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
• Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
• Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
• Repeat Steps 5 and 6 for remaining two tortillas.

DEEP-FRIED PEKING CHICKEN

Steps:

• 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size. Place in a deep bowl. Sprinkle with salt, sugar and pepper. 2. Cut scallion stalk in 1-inch sections mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture, turning occasionally. 3. Drain chicken well, discarding marinade then dredge lightly with cornstarch. Meanwhile heat oil. 4. Add chicken a few pieces at a time and deep-fry until light golden (about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil. 5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). 6. Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (search for "Category: Deep-Fried Peking Chicken Sauces"). NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: * For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: 2 tablespoons soy sauce, 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. 2 tablespoons soy sauce and 2 tablespoons sherry. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced. 4 tablespoons soy sauce, 2 tablespoons chicken fat. * In step 3, dip chicken first in egg white, then dredge in cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.