I have a sweet and sour recipe where the chicken pieces are coated with
cornstarch and dipped in egg. I have tried it once and I need some
guidance. First of all...why does it have to even have breading if it is browned on all sides ? This procedure was incredibly
messy and it mostly fell off after cooking. Help !
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)