[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 129 KB, 680x1020, honey-garlic-chicken-2.jpg [View same] [iqdb] [saucenao] [google]
11629895 No.11629895 [Reply] [Original]

What's the secret to a good chicken stir fry /ck/?

>> No.11629907

A really hot pan/wok.

>> No.11629930

Cell phone reception

>> No.11629933

Salt. Also getting a good seer on the chicken. Remember that color is flavor.

>> No.11629938

>>11629895
make sure everything is the same size so everything cooks fast and even and don't cook anything cold, bring everything down to room temp.
add the ingredients in stages.
make sure you have a super hot pan so the ingredients fry fast and do no steam/simmer and kill the sauce.
use a neutral oil.
cook in batches if necessary.

>> No.11629944

Find me a wok on amazon worth getting.

>> No.11629946

>>11629907
False

>> No.11629950

>>11629907
Just get a 5qt pot. Just as good.

>> No.11630033
File: 31 KB, 450x450, 5f1775fb-e0f1-4903-a383-7130651527ce_1.d97e24a21581aa07e2add93277c51b74[1].jpg [View same] [iqdb] [saucenao] [google]
11630033

>>11629895
a spoonful of this

>> No.11630046

>>11629946
Not an argument, stir-boil guy.

>> No.11630081

bump. I too want to know the secret. what do I use in the sauce? do I add the sauce during the frying?

>> No.11630089

>>11629907
This is a big one, and doing everything in small batches so it sears instead of steams. It really does add a lot of flavor to everything.

Other than that, I'd say having enough onion and salt are the most important.

>> No.11630135

>>11630081
My sauce
>1 part soy sauce
>1 part oyster sauce
>1 part chili garlic paste
>1 part rice wine vinegar
>1 part corn starch
>1 tsp sugar
Sometimes if I'm feeling fancy I'll squeeze some orange juice into the sauce.

>> No.11630146
File: 449 KB, 1164x1440, 20181204_164629.jpg [View same] [iqdb] [saucenao] [google]
11630146

>>11629895
Buy an electric wok and learn the timing of the cooking. It goes something like:
>oil
>meat
>onions/garlic
>veggies in order of cooking (mushrooms and spinach cook fast af for example, carrots and potatoes can take forever depending on size)
>sauce ingredients


>

>> No.11630149

>>11630146
>>11630135
>>11630033
and yes sambal oelek is fucking amazing. I like 3 Tbs per batch though, but to each his own.

>> No.11630159

>>11630135
I honestly got bored of the sticky sauce and lazy so I started just adding soy, chili garlic paste, oyster sauce, and sometimes lime/honey towards the end of the cook.

>> No.11630173

>>11630159
honey works as a good substitute for sugar.

>> No.11630236

>>11629895
Velveting your chicken first.

>> No.11630286

>>11629895
Cut everything evenly. Marinade your meat. Screamingly hot wok/pan - my stir-fried dishes are usually in the pan for less than 3 minutes, and I don't even have a fancy stove. Don't crowd it, cook in batches if necessary. Any vegetables that take longer to cook can be blanched beforehand. Most "stir fry" recipes you find online are leisurely sauteed for 5 - 10 minutes, bizarrely.
>>11630149
Oelek is pretty basic - if you've got a sizeable Asian population in your area you should be able to get much better.

>> No.11630290

>>11629895
use cat instead of chikin. ancient chinese secwet

>> No.11630294

>stiring
>frying
That’s it

>> No.11630308

>>11630286
There's an asian market I get my samyang from across the street. Give me a few much betters to look for and I'll try them out. I'm skeptical how much better you can make a simple ingredient like oelek though. The base is like 3 ingredients.

>> No.11630326
File: 58 KB, 314x480, 20_52431_52431.jpg [View same] [iqdb] [saucenao] [google]
11630326

>>11630308
I used pic related recently and was pretty satisfied, though I think I'll be on the lookout for something that doesn't use palm oil - should be ground candlenut, I think. Check the ingredients - if it includes prawn paste or similar, it should be pretty good.

>> No.11630329

>>11630308
>>11630326
And yes, I realise it's a not exactly a one to one comparison, since this includes more ingredients.

>> No.11630335

>>11630033
thats my fucking secret weapon for so many dishes

>> No.11630362

>>11630326
Thanks anon, I'll look for it.

>> No.11630839

Grated ginger, soy sauce, brown sugar, sesame oil. High heat, don't overcrowd your wok/pan.

>> No.11630844

A dash of my sperm in it

>> No.11630940

>>11629895
actually stir frying it and not just cooking a pan full of stuff like a dumb cracker

>> No.11630960 [DELETED] 
File: 242 KB, 1200x800, ! 1510122570900.jpg [View same] [iqdb] [saucenao] [google]
11630960

>>11629895

>> No.11632317

Add some spicy fermented bean paste anon. Also, if you like hot food, heat your oil and add dried chiles to the pan first for about 30 seconds. Then strain them out and you can get spicy flavor all through your dish. Last tip: use white pepper rather than black for a more "asian " flavor

>> No.11632427

>>11632317
Great tips, will try the chili pepper

>> No.11634095

>>11630308
Sambal Badjak and Sambal Brandal are great
Also, Suriname Sambal is great

>> No.11634389

>>11634095
My nigger

>> No.11634406
File: 25 KB, 460x460, 6921804700054_0016_1499839538192[1].jpg [View same] [iqdb] [saucenao] [google]
11634406

>>11632317
>>11632427
or just add some of this to the oil

>> No.11634420

no ones gonna mention msg?

>> No.11634427

>>11634406
>>grandma sauce tastes the same as a doubanjiang
sure is stupid in here

>> No.11634450

>>11634420
What do you think the fermented chili paste is for?