Peking Style Chicken
photo by I'mPat
- Ready In:
- In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
- Coat chicken pieces in cornstarch. Dip into beaten egg whites.
- Saute the chicken in hot oil until crispy and brown.
- Drain oil from the pan and add sauce.
- Cook for 5 minutes over low heat.
Questions & Replies
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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.
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. 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.
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.
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.