Tilted Forum Project Discussion Community - View Single Post - need help breading chicken for chinese recipies

Chingal0 · 05-04-2004, 11:10 AM

For chinese food, the breading is going to be a little different. If you are going for the normal just breaded chicken, the above will work excellent, but I do reccoment flour --> eggwash --> bread crumbs, as the flour helps the egg stick, egg helps bread crumbs stick.

Tempura also will work, it is a more delicate type of batter, but good nonetheless. Basically with tempura batter, all you need are rice flour, club soda or other carbonated water (tonic is ass, so don't use it) and flour. Mix the rice flour with the water until it is of a batter consistancy (think pancake batter). Coat the chicken in flour, shake off the excess (if you have excess flour on the product, chances are that the batter will stick and then fall off leaving your meat bare, and this is bad) then dunk it in the tempura batter, shake off the excess and then place your battered chicken in the deep fryer. You can deep fry with say 350F canola oil, and it works good. You could fry in a pan with a healthy amount of oil too, but you'd have to turn it and deep frying is so much more fun. Cook 'till golden.

Ok, now for the chinese batter. Coat the chicken pieces in corn starch, and make sure to shake off the excess (corn starch is ass) and mix these ingredients in a bowl to make the batter...

1/2 c Flour
1 Egg
1/2 c Water
Pinch of salt

Double or tripple if you need more. Dip your corn starch chicken pieces in this batter and then go right to your deep fryer. Should cook 'till golden brown, at 350F that's like 5 minutes I wanna say. If your oil is too hot, the inside will cook faster then outside, and since it is chicken, that could mean a trip to the hospital.

Make me some and send it to me.

05-04-2004, 11:10 AM	#5 (permalink)
Chingal0 Something like that.. Location: Oreygun.	For chinese food, the breading is going to be a little different. If you are going for the normal just breaded chicken, the above will work excellent, but I do reccoment flour --> eggwash --> bread crumbs, as the flour helps the egg stick, egg helps bread crumbs stick. Tempura also will work, it is a more delicate type of batter, but good nonetheless. Basically with tempura batter, all you need are rice flour, club soda or other carbonated water (tonic is ass, so don't use it) and flour. Mix the rice flour with the water until it is of a batter consistancy (think pancake batter). Coat the chicken in flour, shake off the excess (if you have excess flour on the product, chances are that the batter will stick and then fall off leaving your meat bare, and this is bad) then dunk it in the tempura batter, shake off the excess and then place your battered chicken in the deep fryer. You can deep fry with say 350F canola oil, and it works good. You could fry in a pan with a healthy amount of oil too, but you'd have to turn it and deep frying is so much more fun. Cook 'till golden. Ok, now for the chinese batter. Coat the chicken pieces in corn starch, and make sure to shake off the excess (corn starch is ass) and mix these ingredients in a bowl to make the batter... 1/2 c Flour 1 Egg 1/2 c Water Pinch of salt Double or tripple if you need more. Dip your corn starch chicken pieces in this batter and then go right to your deep fryer. Should cook 'till golden brown, at 350F that's like 5 minutes I wanna say. If your oil is too hot, the inside will cook faster then outside, and since it is chicken, that could mean a trip to the hospital. Make me some and send it to me. __________________ "Eventually I became too sexy for my gym membership fee."