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Shandong Chinese Chicken

Shandong Chinese Chicken

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
SONNYCHIBA

SONNYCHIBA

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BUNNYFUFU
22

BUNNYFUFU

1/1/2004

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!!

LINDAMDOW
7

LINDAMDOW

10/23/2005

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.

TARAPORTEE
6

TARAPORTEE

4/2/2004

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.

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