• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Deep-Fried Peking Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Chicken
  • 1 ts Salt
  • 1 ts Sugar
  • 1/4 ts White pepper
  • 1 Scallion stalk
  • 2 sl Fresh ginger root
  • 3 tb Soy sauce
  • 2 tb Sherry
  • Cornstarch
  • Oil for deep-frying


1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size. Place in a deep bowl.
Sprinkle with salt, sugar and pepper.

2. Cut scallion stalk in 1-inch sections; mince ginger root. Add to bowl
along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture,
turning occasionally.

3. Drain chicken well, discarding marinade; then dredge lightly with
cornstarch. Meanwhile heat oil.

4. Add chicken a few pieces at a time and deep-fry until light golden
(about 5 minutes). Lift out with a strainer or tongs and let cool slightly
while reheating oil.

5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes
more). Drain on paper toweling. Serve plain or with any sauce for
deep-fried Peking Chicken (see recipes "Soy-Vinegar", "Mixed Vegetable",
"Green-Pea-Catsup", "Stick-Soy" or "Celery").

NOTE: This chicken may also be chopped, bones and all, in 2-inch sections
either before or after deep-frying. VARIATIONS:

1. For the marinade seasonings in steps 1 and 2, substitute any of the
following mixtures and rub over chicken:

a. 2 tablespoons soy sauce, tablespoons oil, 1 teaspoon salt and 1/4
teaspoon pepper.

b. 2 tablespoons soy sauce and 2 tablespoons sherry.

c. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1
garlic clove, minced.

d. 4 tablespoons soy sauce, 2 tablespoons chicken fat.

2. In step 3, dip chicken first in egg white, then dredge in cornstarch.

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