READY IN 55 mins

Shandong Chinese Chicken

Read Reviews (9)

"A great chicken dish with a local Chinese Provincial flair. I learned this recipe while teaching English in mainland China. Serve with rice or noodles and a cole slaw or Korean kimchee. Ice cold beer is the beverage of choice with this dish." — SONNYCHIBA

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.
Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 01, 2004

I was looking for a new way to do some chicken leg quarters I had defrosted for dinner, and this was INCREDIBLE!! Needs to cook longer than 45 minutes though!! Also, browning the chicken under the broiler for about 5 minutes in the end gives it a nice crispness to the skin!! The sauce is WONDERFUL!! Sweet and tangy. We are going to try the same sauce for ribeye and chicken wings!!

—BUNNYFUFU

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Most Helpful Critical Review

Apr 02, 2004

I had imagined this thick sauce clinging to the meat as it baked, but it was more liquidy, almost like a braise, only not as much liquid as a braise. The sauce was fairly tasty, but it seemed like the chicken just sat in it and the flavor didn't permeate the chicken.

—TARAPORTEE

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10 Ratings

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Oct 23, 2005

very, very good! great flavor, but it did need to bake alittle longer than 45 mins. it also needs about 5 mins. under the broiler like another reviewer wrote. i may try it with a little less water so the sauce isn't so runny.

—LINDAMDOW

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May 12, 2008

Pretty good. I hate it when people change the whole recipe, but I was a bit nervous about other reviews saying it was bland so I added my litle touch. I added a couple shakes of dry mustard and dill weed(maybe 1/2 tsp?)and 1/2 tsp curry paste. Could have added more curry paste as I could not taste it. I cooked in my toaster oven at 375 degrees for one hour and 5 minutes. I put over rice and spooned the cooking juices over the rice. Turned out pretty good but may try to add other ingredients next time. Give it a try.

—bootht

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Sep 24, 2008

Not much taste. My wife is from Hong Kong and didn't like it at all. Waste of ingredients.

—richard99

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Aug 25, 2008

The recipe doesn't say if you need to remove the chicken skin or not. I decided to leave it on, and the horseradish coating just slid off during the cooking time. The skin had a little bit of flavor but not much; the chicken meat tasted no different to me at all. Blah. Thanks anyway.

—Caroline C

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Aug 23, 2006

I didn't actually try this recipe myself, but my boyfriend tasted it and said it was awful.

—Dragngirle

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Feb 13, 2006

Followed the recipe to the letter but found it to be on the bland side in spite of the horseradish & vinegar. Took way longer than 45 minutes to cook. Not sure what size leg quarters would be baked in that time frame.

—ccofer

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Nutrition

Calories
525 kcal
26%

Carbohydrates
5.1 g
2%

Cholesterol
129 mg
43%

Fat
42.7 g
66%

Fiber
0.4 g
1%

Protein
29.5 g
59%

Sodium
415 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shandong Chinese Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 525
** Calories from Fat: 384

% Daily Value *
** Total Fat 42.7g 66 %
** Saturated Fat 11.1g 55 %
** Cholesterol 129mg 43 %
** Sodium 415mg 17 %
** Potassium 280mg 8 %
** Total Carbohydrates 5.1g 2 %
** Dietary Fiber 0.4g 1 %
** Protein 29.5g 59 %
** Sugars 4g
** Vitamin A 8 %
** Vitamin C 3 %
** Calcium 3 %
** Iron 17 %
** Thiamin 8 %
** Niacin 96 %
** Vitamin B6 33 %
** Magnesium 10 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.