Has anyone used baking powder , baking soda, ammonium bicarbonate in fried chicken before ?
I was given a recipe to add 1/4 tsp of baking powder + 1/4 tsp of baking soda to the flour and a wet marinade (i.e. chinese velveting). Let it marinade for 1 night before frying. However, I just read somewhere that the leavening effect of baking powder & baking soda does not last long and thus have to be fried immediately. Is this true ?
Qns: Does single-acting baking powder, baking soda & ammonium bicarbonate no longer has its leavening effect once it comes into contact with liquid and left to marinade over night ?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)