DEEP-FRIED PEKING CHICKEN

Deep-Fried Peking Chicken image

Number Of Ingredients 10

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.

Nutrition Facts : Nutritional Facts Serves