Pekingchickenburger Recipes

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PEKING STYLE CHICKEN



Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

  • In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
  • Coat chicken pieces in cornstarch. Dip into beaten egg whites.
  • Saute the chicken in hot oil until crispy and brown.
  • Drain oil from the pan and add sauce.
  • Cook for 5 minutes over low heat.

PEKING CHICKEN RECIPE - (4.1/5)



Peking Chicken Recipe - (4.1/5) image

Provided by Susan52

Number Of Ingredients 9

1 scallion (green onion), thinly sliced
3 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup cornstarch
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon white pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.

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