Peking Chicken - Deep-Fried Chicken Legs

READY IN: 4hrs 25mins
YIELD: 8 pieces




  • Remove the skin from the chicken.
  • Cut the chicken into 8 equal pieces.
  • Rub the salt and white pepper over the chicken pieces.
  • In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
  • Set aside half of the marinade to use later.
  • Place the chicken pieces in a large resealable bag.
  • Pour in the unreserved marinade.
  • Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
  • Heat oil for deep-frying to between 360-375°F.
  • While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
  • Make sure the chicken pieces are quite dry.
  • Dredge each of the chicken pieces in the flour.
  • Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
  • Remove from the wok with a slotted spoon. Drain on paper towels.
  • Remove all but 2 tablespoons oil from the wok.
  • Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
  • Add the reserved marinade.
  • Bring to a boil.
  • Add the deep-fried chicken.
  • Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
  • Serve immediately.