Serves: 8
Total Calories: 23
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.
This Deep-Fried Peking Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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