Shredded chicken in Peking sauce is a prime example of this culinary style, with its tender chicken strips and savoury sauce. emphasis on fresh, seasonal ingredients and delicate flavours. It often features dishes that are light, aromatic, and visually appealing. Shredded chicken in Peking sauce is a prime example of this culinary style, with its tender chicken strips and savoury sauce. Shredded chicken in Peking sauce can be enjoyed in various ways. Serve it over steamed rice or noodles for a hearty main course, or use it as a filling for wraps, sandwiches, or salads. Its versatility makes it a great option for meal planning and leftovers.
Homemade shredded chicken in Peking sauce allows you to control the quality of ingredients and adjust the seasoning to suit your taste preferences. You can use lean chicken breast and reduce the amount of added sugar and sodium for a healthier version of this classic dish. This dish is relatively easy and quick to prepare, making it a convenient option for weeknight dinners or last-minute meals. With minimal ingredients and preparation steps, you can have a delicious and satisfying dish on the table in no time.
Shredded Chicken in Peking Sauce
Ingredients
- 300 g Chicken Breast cut into thin strips (1cm x 5cm)
- ½ cup Corn Flour
- ¼ tsp Salt
- 1 Egg whisked
- 1 litre Vegetable Oil
- 1 Small Onion cut into slices
- ½ Green Pepper cut into slices
- 1 tbsp Worcestershire Sauce
- 1 tbsp Hoisin Sauce
- 2 tbsp Honey
- 3 tbsp Tomato Ketchup
- 1 tbsp Brown Sauce
- 2 tbsp Muscovado Sugar
- ¼ cup Chicken Stock
- 1 tsp Corn Flour mixed with 2 tsp water to make a slurry
Instructions
- In a large saucepan heat the oil to 170-180c.
- Place the chicken into a large bowl, add the beaten egg, a pinch of salt and mix well.
- In another large bowl, dredge each piece of chicken in the ½ cup of corn flour and bang off any excess.
- Gently drop the coated chicken into the oil and fry for around 2-3 minutes or until completely cooked and golden brown (if you have a food thermometer probe, the internal temperature should be 75-80c).
- Remove the cooked chicken and drain over a wire rack or on kitchen paper.
- Place a wok over a medium to high heat, add 1 tbsp oil along with the onion and pepper and fry for 1 minute.
- Next add the Worcestershire sauce, hoisin sauce, honey, tomato ketchup, brown sauce, sugar and chicken stock and bring to the boil.
- Give your corn flour slurry a mix and slowly stir into the sauce, a little at a time, until you have the desired consistency.
- Once the sauce has thickened turn off the heat and toss in your fried chicken. Transfer to a serving plate and enjoy.
