Peking Chicken - Deep-Fried Chicken Legs Recipe #137330
A recipe I have used many times, one of Madame Wong's best. Much easier than it appears to be.
Prep time includes marinating.
4½ hours | 4 hours prep
SERVES 4 -8 , 8 pieces
- 1 (3 lb) chicken
- 1/4 teaspoon salt
- 1 dash white pepper
- 6 tablespoons soy sauce
- 6 tablespoons rice wine or 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
- Remove the skin from the chicken.
- Cut the chicken into 8 equal pieces.
- Rub the salt and white pepper over the chicken pieces.
- In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
- Set aside half of the marinade to use later.
- Place the chicken pieces in a large resealable bag.
- Pour in the unreserved marinade.
- Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
- Heat oil for deep-frying to between 360-375°F.
- While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
- Make sure the chicken pieces are quite dry.
- Dredge each of the chicken pieces in the flour.
- Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
- Remove from the wok with a slotted spoon. Drain on paper towels.
- Remove all but 2 tablespoons oil from the wok.
- Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
- Add the reserved marinade.
- Bring to a boil.
- Add the deep-fried chicken.
- Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
- Serve immediately.
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5 stars