Shandong Chinese Chicken

Shandong Chinese Chicken

10
SONNYCHIBA 15

"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

55 m servings 525 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 l...

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 t...

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 ...

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 l...

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 ...

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

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 fl...

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 ...

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

Very quick and easy recipe! I made using 8 chicken thighs, followed as written, and turned the broiler on for an extra couple of minutes to crisp up the skin at the end. They turned out moist a...