CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
BRANDIED-BACONY CHICKEN
I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F.
- In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.
CHINESE BRANDY FRIED CHICKEN
Make and share this Chinese Brandy Fried Chicken recipe from Food.com.
Provided by Tichiba
Categories Meat
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
- Preparation of batter:.
- Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
- Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
- Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
- Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.
BRANDY FRIED CHICKEN
Make and share this Brandy Fried Chicken recipe from Food.com.
Provided by foodart
Categories One Dish Meal
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
- In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
- In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.
CHINESE SAUCY FRIED CHICKEN
I adapted this recipe from a recipe from the following site: http://chicken.allrecipes.com/az/GeneralTsaosChicken.asp
Provided by Ranikabani
Categories Chicken
Time 50m
Yield 3 lbs chicken
Number Of Ingredients 17
Steps:
- To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water.
- Mix together.
- Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar.
- Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves.
- Refrigerate until needed.
- To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper.
- Stir in egg.
- Add 1 cup cornstarch and stir until chicken is evenly coated.
- Add oil to help separate chicken pieces.
- Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy.
- Drain on paper towels.
- To Make Mixture: Place a small amount of oil in wok and heat until wok is hot.
- Add scallions and dried chile peppers and stir-fry briefly.
- Remove sauce from refrigerator and stir.
- Add sauce to wok.
- Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Nutrition Facts : Calories 1775.9, Fat 81.5, SaturatedFat 11.6, Cholesterol 333.8, Sodium 4508.5, Carbohydrate 139.9, Fiber 6.7, Sugar 65.7, Protein 121.4
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
BRANDIED CHICKEN WINGS
These chicken wings really perk up when they're seasoned with a hint of brandy. They are by far the best chicken wings I've ever tasted.
Provided by Vseward Chef-V
Categories Chicken
Time 4h15m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and stir until warm and thoroughly blended.
- Place chicken in a 9 x 12 pan. Pour mixture over drummettes, and bake until brown at 275° for 3-4 hours. Baste about every 45 minutes.
Nutrition Facts : Calories 113.3, Fat 3.8, SaturatedFat 1.5, Cholesterol 26.5, Sodium 270.5, Carbohydrate 9.3, Fiber 0.1, Sugar 9, Protein 6
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