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Shandong Chinese Chicken

Rated as 3.5 out of 5 Stars

"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
Original recipe yields 4 servings

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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 525 calories; 42.7 g fat; 5.1 g carbohydrates; 29.5 g protein; 129 mg cholesterol; 318 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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 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...

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