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Chicken, Turkey, Duck, etcChicken Recipes pg 5 >  Philippe's Beijing Chicken



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Philippe is the eponymous restaurant of Chef/Owner Philippe Chow, the talented Hong Kong native who helmed Mr. Chow for 27 years before opening his own New York flagship with partner Stratis Morfogen.  Philippe draws upon his classical culinary training, putting his own spin on traditional Chinese cuisine with results that are modern, flavorful and theatrical.  The atmosphere at the restaurant is minimalist and stylish, with a devoted nightly following that makes up a virtual “who’s who” of the music, media and film industries.  Philippe Miami opened in June 2008 in the Gansevoort South Hotel. Philippe: the Best in Chinese in 2010 Zagat!


    • 2 chicken breasts cut into 1 inch cubes
    • ½ cup sweet bean paste (found in the Asian section of your supermarket)
    • 1 tablespoon water
    • Flour
    • Soybean oil for frying
    • Walnuts for garnish


Dredge chicken in flour, shake excess.

Deep fry chicken in soybean oil at temperature of 375 degrees until golden brown.

Drain and set aside.

Heat sweet bean paste in pan or wok with water until hot.

Toss Chicken in wok until coated and serve.

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