FRIED CHICKEN CHINESE FOOD RECIPES

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CHINESE STYLE FRIED CHICKEN RECIPE - FOOD.COM



Chinese Style Fried Chicken Recipe - Food.com image

This is a great recipe for fried chicken to use in orange or lemon chicken. It’s not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 6

6 chicken breasts (cut into inch pieces)
6 egg whites
1 1/2 cups soy sauce
2 cups flour
2 cups cornstarch
2 cups vegetable oil or 2 cups canola oil

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.

Nutrition Facts : Calories 949.8, FatContent 65, SaturatedFatContent 10, CholesterolContent 69.6, SodiumContent 3129.5, CarbohydrateContent 56.2, FiberContent 1.6, SugarContent 1.2, ProteinContent 34.4

CHINESE FRIED CHICKEN RECIPE - FOOD.COM



Chinese Fried Chicken Recipe - Food.com image

Easy to make fried chicken is adapted from The Cooking of China. Prep time include 2 hour marinating time.

Total Time 3 hours

Prep Time 2 hours 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs chicken, cut in 8 pieces
2 tablespoons soy sauce (I use low sodium)
1 tablespoon sherry wine
1 teaspoon salt
1/2 teaspoon sugar
1 scallion, including the green top cut into 2 inch pieces and split in half
1/2 inch gingerroot, crushed
3 cups peanut oil (for frying) or 3 cups use other oil
1/2 cup flour

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.

Nutrition Facts : Calories 1884, FatContent 188.2, SaturatedFatContent 34.8, CholesterolContent 129.4, SodiumContent 1206.7, CarbohydrateContent 13.7, FiberContent 0.6, SugarContent 0.9, ProteinContent 34.7

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