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Peking Style Chicken

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Ingredients

Adjust Servings:
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

Nutritional information

520.4
Calories
372 g
Calories From Fat
41.4 g
Total Fat
6.5 g
Saturated Fat
46.4 mg
Cholesterol
590.7 mg
Sodium
17.9 g
Carbs
0.3 g
Dietary Fiber
9.9 g
Sugars
19.2 g
Protein
167g
Serving Size

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Peking Style Chicken

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    Cuisine:

    This not only tasted good, it was fairly easy to make. The sauce is the scene stealer. The boldly flavored sauce has a slight mustardey note that provides an afterbite. It's not overpowering in the other elements at all. I doubled the sauce (except for the chili flakes) and used rice vinegar. I garnished with green onion tops & sesame seeds & thought it made a pretty presentation. Served with my favorite fried rice. I'll definitely be making this again!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Peking Style Chicken, 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 , This not only tasted good, it was fairly easy to make The sauce is the scene stealer The boldly flavored sauce has a slight mustardey note that provides an afterbite It’s not overpowering in the other elements at all I doubled the sauce (except for the chili flakes) and used rice vinegar I garnished with green onion tops & sesame seeds & thought it made a pretty presentation Served with my favorite fried rice I’ll definitely be making this again!, When I first tasted the chicken strips they were tasteless, missing salt I thought used ground red pepper but not the tsp full just a few good shakes for the sauce It was way too hot for me, I broke out in a sweat immediately LOL For me the sauce was too hot to eat on the rice but just the right consistency for dipping the chicken Now I know why nothing more was needed in the chicken coating it blended well when eating it dipped in the sauce I am rating this a 4 not because it was not for me but for the taste (which was good if you like heat) This would make a good dipping sauce for chicken nuggets or strips when you have friends over I’m the odd one, I just don’t like spicy but I know my friends would love it


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    Steps

    1
    Done

    In a Small Bowl, Mix Together the Mustard, Sugar, Soy Sauce, Sesame Oil, Chili Peppers (if Using) and Vinegar. Blend Thoroughly and Set Aside.

    2
    Done

    Coat Chicken Pieces in Cornstarch. Dip Into Beaten Egg Whites.

    3
    Done

    Saute the Chicken in Hot Oil Until Crispy and Brown.

    4
    Done

    Drain Oil from the Pan and Add Sauce.

    5
    Done

    Cook For 5 Minutes Over Low Heat.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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