Peking Chicken - Deep-Fried Chicken Legs |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 6 |
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A recipe I have used many times, one of Madame Wong's best. Much easier than it appears to be. Prep time includes marinating. Ingredients:
1 (3 lb) chicken |
1/4 teaspoon salt |
1 dash white pepper |
6 tablespoons soy sauce |
6 tablespoons rice wine or 6 tablespoons dry sherry |
3 green onions, chopped |
2 teaspoons granulated sugar |
2 teaspoons minced ginger |
3 cups oil, for deep-frying |
1/2 cup flour |
1 garlic clove, minced |
Directions:
1. Remove the skin from the chicken.
2. Cut the chicken into 8 equal pieces.
3. Rub the salt and white pepper over the chicken pieces.
4. In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
5. Set aside half of the marinade to use later.
6. Place the chicken pieces in a large resealable bag.
7. Pour in the unreserved marinade.
8. Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
9. Heat oil for deep-frying to between 360-375°F.
10. While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
11. Make sure the chicken pieces are quite dry.
12. Dredge each of the chicken pieces in the flour.
13. Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
14. Remove from the wok with a slotted spoon. Drain on paper towels.
15. Remove all but 2 tablespoons oil from the wok.
16. Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
17. Add the reserved marinade.
18. Bring to a boil.
19. Add the deep-fried chicken.
20. Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
21. Serve immediately.
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