Shandong Chinese Chicken Recipe -
Shandong Chinese Chicken Recipe
  • READY IN 55 mins

Shandong Chinese Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
  2. 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.
  3. 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.
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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!!

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.

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.

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.

Aug 01, 2013

Not much taste. My wife is from Hong Kong and didn't care for it at all.

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.

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.

Sep 20, 2010

Very tasty and easy to make. Definitely great with beer.


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  • 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.

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