Tuesday, February 7, 2012

T&T: Deep-Frying Batter (Sweet & Sour Chicken)

Have you ever wondered how the batter in most restaurants and how the professionals get the crispy, delicious crust around whatever is being deep-fried? Well I have got the tip for that. The trick? Don't over mix the batter and keep it COLD! The extreme difference between the hot oil and cold batter make the perfect crispy crust.

T&T: Mix gently, and keep the batter COLD.

  • When mixing the ingredients for the batter, use chop sticks and only mix until everything is moist.

  

  • Make sure the oil is hot and at the temperature its supposed to be at. And don't crowd the pan, crowding causes the oil to cool down and takes longer to heat back up.
(for chicken, heat oil to 365 degrees F
  • Keep the batter in an "ice bath." Fill a metal bowl with ice and water, and set the bowl with the batter inside and work quickly.

  

  • Work quickly, and you'll get the best results!

  

Here is a good recipe to try this out!

SWEET & SOUR CHICKEN


Batter:
1 egg
1/3 cup milk
1/2 cup flour
1/2 tsp. baking powder
 

Sauce:
2/3 cup sugar
2 tbsp. rice vinegar
3 tbsp. ketchup
3/4 cup water
2 tbsp. cornstarch
 

Directions:
  • Mix all ingredients in saucepan. Stir over medium heat until sauce thickens. 
  • Dip meat in batter and deep fry until done. Set aside. 
  • Dip in sauce or pour over meat. Serve with rice.
  • Variation: May add pineapple, green peppers, tomatoes and toasted sesame seeds.


2 comments:

Carli Alice said...

Is that just a regular pot on the stove or is it a deep fryer?

Carolyn McLain said...

Its a regular pot!(I'm too space-limited to get a deep-fryer) hehe

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