[ 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: 693 KB, 2033x3060, image.jpg [View same] [iqdb] [saucenao] [google]
7863236 No.7863236 [Reply] [Original]

Complete noob but I found a dish I enjoy (General Tsos Chicken)

I've got the sauce down, but how do you fry the chicken to get it juicy on the inside but crispy on the outside? Brine the chicken beforehand? Cook it at higher temp for less time?

>> No.7863240

>>7863236
Use chicken thighs and cut it up pretty small.

>> No.7863247
File: 1.85 MB, 1023x2545, kfc.jpg [View same] [iqdb] [saucenao] [google]
7863247

>>7863236

>> No.7863257

Soak chicken in beer
Make sure oil is hot hot hot
Do not over cook

>> No.7863261

>>7863240
I'll give it a try, I've been using chicken breast

>>7863247
Interesting, the sauce I'm using calls for peanut oil, and I can taste the peanut oil at my preferred restaurant. I don't see it in most of the Recipes I find on google though. Secret ingredient or haram?

>> No.7863271

>>7863236
>I've got the sauce down, but how do you fry the chicken to get it juicy on the inside but crispy on the outside? Brine the chicken beforehand? Cook it at higher temp for less time?

Never frozen chicken is juicier than frozen, so whether you want to use white meat or dark, you simply buy a fresh chicken.
Even sized pieces I'd say so you cook it well done before it can dry out inside, and maybe pound it too, just to make sure it cooks quickly. So, you want to marinate it as you wish and with marinade still clinging, toss in corn starch for the crispiest outside. Only sauce it the moment before you serve it.

>> No.7863325

https://www.youtube.com/watch?v=j9kwmXwLTNo

/beautiful/

>> No.7863336

>>7863261
????? There's peanut oil in that recipe.

>> No.7863380

>>7863236
Deep fry in hot oil, that is all.

>> No.7863558

>>7863336
you use it as the cooking oil