Chinese New Year Chicken
A flavorful Chinese New Year chicken dish featuring tender fried chicken coated in a sweet and tangy sauce, perfect for festive gatherings and family meals.
Ingredients
Instructions
- Sprinkle chicken with garlic salt; roll in cornstarch.
- Dip chicken pieces in beaten eggs.
- Cook chicken in a small amount of oil in a frying pan until browned.
- Place cooked chicken in a shallow casserole dish.
- Mix monosodium glutamate, sugar, chicken stock, vinegar, salt, soy sauce, and catsup to make the sauce.
- Pour the sauce over the chicken.
- Bake in a preheated 350°F oven for 1 hour and 15 minutes or until chicken is tender.
Tips & Substitutions
For a crispier chicken, ensure it's well-coated in cornstarch before frying. If you prefer a gluten-free option, substitute soy sauce with tamari. You can also adjust the sweetness of the sauce by varying the sugar amount. Consider adding ginger or scallions for extra flavor. This dish is reminiscent of other delightful Chinese recipes, so feel free to experiment with spices to suit your taste.
Serving Suggestions
Serve Chinese New Year Chicken with steamed rice or fried rice to soak up the delicious sauce. A side of stir-fried vegetables or a fresh cucumber salad can complement the dish nicely. This chicken pairs beautifully with Southern Chicken & Dumplings for a hearty meal, or serve alongside spring rolls for an added crunch.
Storage & Reheating
Store any leftover Chinese New Year Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave it, but be careful not to overcook, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese New Year Chicken contains roughly 450 calories, with 15g protein, 35g carbohydrates, and 28g fat. It is an excellent source of protein (30% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole fryer?
Yes, you can use chicken breasts or thighs for this recipe. Adjust the cooking time as needed, since chicken breasts may cook faster than a whole fryer. Ensure they are cooked through to an internal temperature of 165°F for safety.
What can I substitute for monosodium glutamate?
If you prefer to avoid monosodium glutamate, you can enhance the flavor with a pinch of salt or use a homemade seasoning blend that includes garlic powder and onion powder. This will help achieve a savory taste without MSG.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce the day before, store them separately in the fridge, and then bake them together when ready to serve. This allows the flavors to meld beautifully and makes for an easy meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).