![]() ![]() To check if the oil is hot enough, add your chopstick and if there are small bubbles forming, its ready! While its resting, heat 3-4 cups of oil in a pot on medium heat. This will ensure that the cornstarch doesn’t fall off during the frying process. Let the corn starch chicken rest for 10-15 minutes.This is how my dad creates a crunchier coating at his Chinese restaurant! The trick is to gently press the chicken in the corn starch. Mix together and this will help create the batter for chicken. ![]() Beat one egg and add to the chicken marinade.In a large bowl, marinate the chicken thigh with sliced ginger, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1.5 tablespoons shaoxing cooking wine, and 1 tablespoon olive oil. Cut chicken thigh in 1 inch pieces and sliced ginger. ![]()
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