Fried Chicken Chinese Style Recipes

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.

Steps:

• Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
• Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

Steps:

• Combine seasoning in a small bowl.
• Rub the cavity and outside of the chicken with seasoning.
• Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
• Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
• For sauce:.
• Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.

Steps:

• Combine the marinade ingredients with the chicken and set aside for 1 hour.
• Preheat the oven to 350 degrees F.
• Dredge the pieces of chicken in the flour.
• Place a rack in a shallow baking pan and put the pan near the stove.
• Heat a large skillet and add the oil.
• When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes.
• Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done.
• Serve hot or at room temperature.

Steps:

• Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Steps:

• Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.
• In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.
• When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.
• In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.
• Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.

Steps:

• Fill a 6 quart stock pot with cold water add in the whole chicken bring to a rolling boil about 5 minutes and place a cover onto the stockpot and turn off the heat and don't open!
• Remove the chicken after a hour and place into a large container add ice cube and cold water and let set in the container for 30 to 45 minutes. Remove the cold chicken and pat dry with paper towel. The whole chicken needs to be very dry inside and outside. Lightly season chicken with salt. Let stand at room temperature for an hour.
• In a large pot with oil and place over a high heat until the oil is at 360°. This next step you need to care in low the whole into the hot oil and deep fry until golden brown. Turn off the fire! Remove the fried chicken onto a platter and set aside to cool.
• In a saucepan add in the chicken broth, soy sauce, sugar, white pepper and a little dash of five spice powders and bring to a simmer.
• Place the whole chicken and cut into bite size pieces and plate onto a serving platter and top with green onion strips. Pour the sauce in from the side of the platter and serve.