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 ?
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