Peking Chicken - Deep-fried Chicken Legs

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• 1 (3 lb) chicken
• 1/4 teaspoon salt
• 1 dash pepper
• 6 tablespoons soy sauce
• 6 tablespoons rice wine or 6 tablespoons dry sherry
• 3 green onions, chopped
• 2 teaspoons granulated sugar
• 2 teaspoons minced ginger
• 3 cups oil, for deep-frying
• 1/2 cup flour
• 1 garlic clove, minced

Recipe

• 1 remove the skin from the chicken.
• 2 cut the chicken into 8 equal pieces.
• 3 rub the salt and pepper over the chicken pieces.
• 4 in a small bowl, combine the soy sauce, chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
• 5 set aside half of the marinade to use later.
• 6 place the chicken pieces in a large resealable bag.
• 7 pour in the unreserved marinade.
• 8 seal and place in the refrigerator. marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
• 9 heat oil for deep-frying to between 360-375°f.
• 10 while the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
• 11 make sure the chicken pieces are quite dry.
• 12 dredge each of the chicken pieces in the flour.
• 13 deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
• 14 remove from the wok with a slotted spoon. drain on paper towels.
• 15 remove all but 2 tablespoons oil from the wok.
• 16 add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
• 17 add the reserved marinade.
• 18 bring to a boil.
• 19 add the deep-fried chicken.
• 20 reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
• 21 serve immediately.