The best delicious Deep-fried Eight-piece Chicken recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deep-fried Eight-piece Chicken recipe today!
Hello my friends, this Deep-fried Eight-piece Chicken recipe will not disappoint, I promise! Made with simple ingredients, our Deep-fried Eight-piece Chicken is amazingly delicious, and addictive, everyone will be asking for more Deep-fried Eight-piece Chicken.
What Makes This Deep-fried Eight-piece Chicken Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Deep-fried Eight-piece Chicken.
Ready to make this Deep-fried Eight-piece Chicken Recipe? Let’s do it!
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1 Chicken
1 Egg
2 sl Fresh ginger root
1 Scallion stalk
1/4 c Flour
2 tb Sherry
Oil for deep-frying
1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and
all, in 8 pieces, each approximately the same size.
2. Beat egg lightly. Mince ginger root and scallion; then add to egg, along
with flour and sherry. Blend to a smooth batter.
3. Dip chicken in batter to coat. Meanwhile heat oil.
4. Add chicken, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling and serve.
NOTE: This dish is said to date back to 600 A.D. Some cooks prepare it by
disjointing the legs and wings, then chopping breast and back each in half
for a total of 8 pieces. The breast and wings need less cooking than the
drumsticks and should be removed from the hot oil first.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
8 Servings
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