22 Reviews of Peking Style Chicken

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!!

From: Peter J

On Jun 5, 2007

Really quick, really good! These sorts of dishes are always so much better than 'batter' type recipes. I used Chinese rice vinegar and fried with peanut oil in a wok, but I know it would taste great with vegetable oil as well. The sauce was great, thickened well and went along really well with plain steamed rice.

From: Hello' Kitty

On Jul 26, 2007

I make this for dinner atleast once a month and everyone cleans their plate and ask for more. I double the sauce mixture and pour it over sticky rice. My hubby gives it two thumbs up!

From: MsPia

On Apr 25, 2007

Great recipe! It taste wonderful, it is easy and looks so nice. I didn't have cornstarch so I used Wondra Flour instead and it worked perfect. I thought 3 eggs whites was going to be to much, but it was just enough. I don't know if I was suppose to, but I whipped the egg whites until they looked like meringue. Thank you so much Diana #2 for such a delicious recipe. (Next time I hope I will have it with the Princess Cruise on the side instead of rice.)

From: Robyn:)

On Jun 13, 2007

I made this dish for dinner tonight. I made it as written except that I used boneless thighs and didn't use the optional chili pepper flakes. I doubled everything and it came out great. It was so tasty. I served it over rice and everyone really loved it. The photo made it look very inviting. thanks for sharing.

From: DEEP

On Jul 27, 2007

OUT OF THIS WORLD GOOD! Tried this tonight for dinner as it was quick, appealing, and easy. I'll keep this one for everyday meals, as I generally have all the ingredients on hand. I did use boneless, skinless thighs, as they are my preference. Just love it! Thanks for sharing.

From: Chef #252727

On Feb 9, 2009

Excellent. I put everything together in under 40 minutes! I wil definately cube the chicken next time, rather than leave it sliced. Agree with previous posters - more sauce is better.

From: Oolala

On Feb 11, 2009

FYI- I can't rate this because I think my using Spenda in equal amounts to the sugar ruined this recipe. I doubled the entire recipe and made the chicken in cubes. I wish I had tasted it after it was fried in the cornstarch and egg white. It looked great. Where I went wrong was with the sauce. The Splenda was overwhelming and so was the vinegar. I would make this only using real sugar. I tried it with Splenda because my husband can't have sugar (Type 2).

From: JanV

On Nov 18, 2007

I can't believe that I forgot to review this recipe. My very favorite dish! I dipped chicken in egg whites first and then corn starch (seemed strange the other wat around). It was excellent!