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Chinese cooking question
« on: December 24, 2005, 06:26:47 pm »
ok....  it's pretty simple to cook it -- you bread+fry the chicken pieces and then mix it with the sauce, but what's the secret to keeping the chicken crispy after it's cooked in the sauce?  I made it and ate it right away and still didn't come out as crispy as I wanted it to.

(we breaded it twice)

....anyone cook this kind of food?

also, anyone know the difference between corn flour and corn meal?  The recipe calls for corn flour -- it's used as a thickening agent so I don't think that corn MEAL would be very good.  I didn't see corn FLOUR at the store, though; just corn meal.

Thanks '<img'>

Offline Thurber

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Chinese cooking question
« Reply #1 on: December 26, 2005, 01:45:51 pm »
Wow!  I love this kind of thread.  I like to make eggrolls and such.  Also, I usually just get chicken nuggets for sweet and sour cause I'm lazy.  I know it's not the proper way to fix them but I just brown them in the oven.  I can't find corn flour either but if its just for thickening then I would use corn starch.  I didn't cook much this year cause I went to others houses to eat.  Yes the foods better when I don't cook it.
I hope there are more posts like this.  I like to get cooking tips.

Offline Serra Belvoule

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Chinese cooking question
« Reply #2 on: December 27, 2005, 06:31:20 pm »
I belive it involves little sauce using, and a little of oil... but I-m not sure.
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Chinese cooking question
« Reply #3 on: December 27, 2005, 07:05:52 pm »
yeah -- thanks!  I think maybe having the pan hotter could have helped, too, after the suace thickened

yeah -- Thurber -- thanks I'll try corn starch.  I use chicken patties for certain things, but fried food when I make it by itself (seldomly) I think tastes better freshly made.

Offline Mikron

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Chinese cooking question
« Reply #4 on: January 03, 2006, 04:12:49 am »
mm, it turned out great!
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Offline Ishmael

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Chinese cooking question
« Reply #5 on: January 03, 2006, 12:21:27 pm »
Corn flour is the same as corn starch so yeah, use that if you can get it.
Double coating is good and if you're frying the chicken pieces first then remove them from the pan and let them dry off on kitchen paper - they'll get crispier as they dry - or place them in a warm oven to keep them warm.  Use the same pan to make the sauce in so you get the flavour of the chicken and then just add the chicken back to the sauce afterwards to heat them up a bit.
I'd say that should work. '<img'>
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Chinese cooking question
« Reply #6 on: January 04, 2006, 10:10:57 pm »
I'll try!  Thanks!  '<img'>