I want to make take-out style chicken in a general Tao type sauce. Any tips for getting the chicken crispy with ingredients I have at home? (I.e., not tapioca starch)
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sam is a trusted home cook.
Get Popeye take out chicken nuggets. It takes all the work out of the frying stuff mess.
Failing that...get a good crunchy chicken nugget thing from the freezer section...not those pasty 'kids meal' type disks..but some with some texture on the outside. Oven bake or fry them.
Otherwise...you'll be spending most of the cooking process trying to get crunchy chicken nuggets. I've done it..and spent too much time doing it.
When eventually...well screw this...bag of nuggets in the freezer, and spend more time on the other bits of the meal.
PHIL is a trusted home cook.
Popeyes so bad yet so good.
pierino is a trusted source on General Cooking and Tough Love.
Per Sam's comment you are going to find it difficult to crisp chicken just by stir fry.
You'd have to sear/cook up the chicken first, take it out of the pan, then make the stir fry, and then add the chicken back in at the last second. (Check out Nom nom paleo's cracklin' chicken).
Lisanne is a trusted home cook.
I don't know if this technique is applicable to stir-fried chicken, but Serious Eats recommends baking powder: http://www.seriouseats...
The time, how it flies.
Our Shop is 5 Years Old Today
5 Lessons We Learned From Our Shop
The Always-On-Your-Side Bowl
Salty-Sweet Sugar Cone Shortbread
The Best of the Best