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/ck/ - Food & Cooking

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File: 86 KB, 800x1200, Sweet-and-Sour-Chicken-Pin-Photo.jpg [View same] [iqdb] [saucenao] [google]
19335089 No.19335089 [Reply] [Original]

What's the name of the batter they use for sweet and sour chicken that stuff is very good.

>> No.19335097

>>19335089
a high dose of baking powder (not baking soda) in the flour. I'm obsessed with these things but I haven't made them yet because in terms of frying I'm basically a 3rd worlder; I can shallow fry in cast iron, but I do not have the capacity to deep fry.

Velvet your chicken first, then make your batter with a double dose of baking powder, and deep dry in peanut or gutter oil and you have it

>> No.19335157

Hong Kong King Kong ding-dong sing-song ching chong ping-pong.

>> No.19335165

>>19335157
everything this anon says is true

>> No.19335169

>>19335089
Batter. The real trick is double-coating and double-frying.

>> No.19335216

>>19335169
everything THIS anon says is true

>> No.19335229

>>19335157
>>19335169
so many conflicting opinions... what am I gonna do!?

>> No.19335230

>>19335216
He just google translated what >>19335157 said.

>> No.19335234
File: 11 KB, 493x402, hi_five_icwydt.png [View same] [iqdb] [saucenao] [google]
19335234

>>19335230

>> No.19335249

>>19335097
just make a cutlet with a baking soda batter

>> No.19335261

>>19335089
i use a unsweetened pancake batter to get my chicken like that
also look into velveting

>> No.19335272

>>19335249
no velveting? velveting is le authentique