Peking Chicken Deep Fried Chicken Legs
Bring the bold flavors of Peking cuisine to your table with these irresistibly crispy Peking Chicken Deep Fried Chicken Legs. Marinated in a fragrant blend of soy sauce, hoisin sauce, Shaoxing wine, garlic, ginger, and five-spice powder, the tender chicken becomes deeply infused with savory and subtly sweet flavors. The secret to their crunch lies in a perfectly balanced batter of flour, cornstarch, and baking powder, ensuring a golden, shatteringly crisp coating. Deep-fried to perfection and garnished with fresh green onions and sesame seeds, this recipe is a show-stopping fusion of flavor and texture. Perfect as a main dish or a crowd-pleasing appetizer, these chicken legs pair beautifully with steamed rice or a light cucumber salad. Ready in under an hour (plus marinating time), this recipe blends traditional Chinese-inspired tastes with modern cooking techniques to impress any foodie.
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Recipe Information
Ingredients
- 6 pieces Chicken legs
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 4 cloves Garlic, finely minced
- 1 tablespoon Ginger, finely grated
- 1 teaspoon Five-spice powder
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 pieces Eggs, beaten
- 0.5 cup Cold water
- 4 cups Vegetable oil (for frying)
- 2 stalks Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Clean the chicken legs and pat them dry with paper towels. Use a sharp knife to make 2-3 shallow slashes on each chicken leg to help the marinade penetrate.
In a large mixing bowl, combine soy sauce, hoisin sauce, Shaoxing wine, garlic, ginger, five-spice powder, honey, salt, and black pepper. Whisk until well combined.
Add the chicken legs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
In a separate bowl, whisk together flour, cornstarch, and baking powder. Gradually add cold water and beaten eggs, stirring to create a smooth batter with a consistency slightly thicker than pancake batter.
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer to ensure the correct frying temperature.
Remove the chicken legs from the marinade and let any excess marinade drip off. Dip each chicken leg into the batter, coating it evenly.
Carefully place the battered chicken legs into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry the chicken legs for 10-12 minutes, turning occasionally, until golden brown and crispy on the outside and fully cooked on the inside (internal temperature should reach 165°F or 74°C).
Remove the fried chicken legs from the oil and place them on a wire rack or paper towels to drain excess oil.
Garnish the chicken legs with sliced green onions and sesame seeds. Serve hot and enjoy!
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
