2 Reviews of Peking Chicken - Deep-Fried Chicken Legs

From: abby 12

On Feb 28, 2006

this is probley the best chinese chicken i have ever cooked or tasted. you know how hard it is to home cook chinese food and make it taste like the restaurants do?, well this recipie is just awesome, all my family love it and we had friends over for dinner one night and the lady said i should'nt have ordered out for them, when i told her i cooked it she did'nt believe me. thanks for posting this recipie, it's top class.footnote i used chicken thighs sliced into big chunks, and added a teaspoon of powdered chicken stock with the flour.

From: Nougat

On Sep 8, 2007

Thawed a package of boneless skinless chicken thighs and went hunting for a new recipe, this is the one I chose. I didn't have any rice wine or sherry so I used white wine vinegar, also, I used powdered ginger. Otherwise I folowed the recipe exactly. This looked and tasted outstanding and DH positively loved it. Sadly not much leftover. (sigh) Oh! I threw in a few hot pepper flakes for some zing, and I cut up the chicken thighs (as the first reviewer said) into chunks. Served this on a bed of oriental flavored ramen noodles. Thanks Miss McGillicudy for a wonderful recipe.