Peking Style Chicken

From: Chef floWer

On Oct 2, 2009

This was a delicious way of cooking chicken. The only substitute I made was I used 'egg liked' because I don't eat real eggs and I don't think it took away from the flavour. We enjoyed the chicken with some fried rice and vegetables. Thank you much Diana #2 for a wonderful dinner.

From: Chef Tweaker

On Jun 18, 2009

Sorry to be the odd one out here! I love asian food so expected to like this. I had never used the technique before with the eggs. It definitely made for an interesting texture but I felt that I had to do it in batches so it took longer than I had expected. The part I had the hardest time with though was the sauce. I doubled all the ingredients except the sesame oil and omitted the chili. Hubby still felt the sesame was too strong and I felt the mustard gave it a bitter flavor.

From: Nougat

On Jun 15, 2007

Made this for supper last night just like the recipe said, including the hot pepper flakes, (I beat the egg whites until they were a little fluffy,) I had to fry the chicken in batches so the pieces had room to cook, and I re-whisked the eggs a couple of times to get the foamy coating. All I can say is this was fantastic! Was hoping to have some leftover to use in a wrap, sorry, not gonna happen! The only thing I might do differently next time, and there will be many next times, is to maybe double the sauce as it's really good and we didn't have enough to completely soak the rice I served this with. The chicken was tender and a little crispy from the frying, and topped with that beautiful sauce how could it miss? Also served chunks of whole pineapple alongside. Delish!!! Thanks for the wonderful recipe!!

From: LifeIsGood

On May 24, 2007

Fantastic! I'm always looking for recipes using skinless, boneless chicken breasts. I rate this recipe among the best I've tried. It's very simple to prepare. I love the crispy texture of the chicken and the oriental flavor of the sauce. I wouldn't change a thing. Yum!!