Peking Style Chicken

Absolutely out of this world!! This is the best recipe ever, better than any Chinese take away. All we kept saying was just how good this was. It has gone straight into my favourites and will definitely become a regular feature in our house. I too beat the egg whites into stiff peaks and it made for a lovely coating for the chicken. I served ours over vegetable, egg, fried rice and it was absolutely perfect. Thanks for a great post Diana.

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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!

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When I first tasted the chicken strips they were tasteless, missing salt I thought. I 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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This was nice but to suit us we would require some changes. I wasn't sure if this chicken was to be returned to the sauce or just poured over separately but went with the second and therefore just heated the sauce in a separate pot rather than emptying hot oil out of the wok. We felt that the sauce was overly sweet and the sesame oil came through a little too strongly and with serving with rice more sauce was definately needed (actually preferred the sauce on the rice rather than chicken, think the rice soaked up the sweetness a bit). I only used 1/2 teaspoon of hot chilli flakes but would up that and the DH thought that some toasted sesame seeds would be a good addition and halve the sesame oil. Overall I recipe I would like to try again but with changes. Thank you Diana #2, made for ZAAR Cookbook Tag.

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This was really good! I cut the recipe in half, and used half of the chili flakes called for. I also used much less oil than called for, just enough to coat the bottom of the pan when frying the chicken. It worked beautifully, and the chicken was both tender and crispy- just the way I like it. I topped the finished dish with sesame seeds, which made it look great, and served over jasmine rice. Th eonly problem I had was that my stove top doesn't cool down very quickly, so my sauce got ever so slightly burnt. I could taste the slight burned flavor, but it wasn't enough to ruin the dish (and my fault completely, my review doesn't reflect my error). Next time I'll pull the pan completely off the burner before adding the sauce. Thanks for a wonderful dinner- one I'll definitely make again.

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This was a delicious way of cooking chicken. The only substitute I made was I used 'egg liked' because I don't eat real eggs and I don't think it took away from the flavour. We enjoyed the chicken with some fried rice and vegetables. Thank you much Diana #2 for a wonderful dinner.

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Sorry to be the odd one out here! I love asian food so expected to like this. I had never used the technique before with the eggs. It definitely made for an interesting texture but I felt that I had to do it in batches so it took longer than I had expected. The part I had the hardest time with though was the sauce. I doubled all the ingredients except the sesame oil and omitted the chili. Hubby still felt the sesame was too strong and I felt the mustard gave it a bitter flavor.

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This was very good! I only added half of the sesame oil as I thought it seemed like a lot, since it is very strong. I think I would make a little extra sauce next time but the chicken was very tender and crispy. I topped it with chopped green onions. Thanks for sharing!

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FYI- I can't rate this because I think my using Spenda in equal amounts to the sugar ruined this recipe. I doubled the entire recipe and made the chicken in cubes. I wish I had tasted it after it was fried in the cornstarch and egg white. It looked great. Where I went wrong was with the sauce. The Splenda was overwhelming and so was the vinegar. I would make this only using real sugar. I tried it with Splenda because my husband can't have sugar (Type 2).

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Excellent. I put everything together in under 40 minutes! I wil definately cube the chicken next time, rather than leave it sliced. Agree with previous posters - more sauce is better.

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this gets 5 for the ease of cooking! Couldnt be more simple. I am not a fan of breast, next time I will use thigh meat. I love the idea of serving with pineapple!

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We loved this, this will be a regular for us! incredibly simple and delicious, next time I will make extra sauce but it was also fantastic as was! I served it with Microwave Fried Rice for a fabulous quickly prepared supper with virtually no effort! wow, thanks! Made for Aussie/NZ 12 days of Christmas Recipe swap.

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Fantastic! Served with vegetable fried rice and made extra sauce to spoon over the rice, it was sooo good. Luckily for me I was able to save just enough for lunch tomorrow so I can enjoy it all over again.

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Delicious!!!

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I can't believe that I forgot to review this recipe. My very favorite dish! I dipped chicken in egg whites first and then corn starch (seemed strange the other wat around). It was excellent!

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It tasted like General Tso's Chicken actually, but pretty tasty.

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I tried this dish with pork. It is wonderful. The first time I made this my husband and I ate the whole thing for lunch. When my son came home after school he was so disappointed that there was none left that I took out a 3 pound pork loin roast so he could try this. There was none left at the end of the day. Every time someone went by the fridge they would sample a few pieces. This was so popular in my house. Thanks for the recipe.

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Fantastic

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This really surprised me. This may be the best chicken I have ever had. Non-eating 1-year-old had THIRDS! I am floored. A million thanks!

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OUT OF THIS WORLD GOOD! Tried this tonight for dinner as it was quick, appealing, and easy. I'll keep this one for everyday meals, as I generally have all the ingredients on hand. I did use boneless, skinless thighs, as they are my preference. Just love it! Thanks for sharing.

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