We want to toast the chilies until it is slightly smoky, you should be able to smell it. Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies.Hunan is one of the places in china where people are obsessed with chilies. (The chef who invented this dish, he is from Hunan province. Besides that, prepare some dried hot chilies.In a sauce bowl, combine 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of chinese black vinegar, 1 tbsp +2 tsp of soy sauce, 3.5 tbsp of water together. Heat it to 370Fry the chicken for a minute or Once they are beautifully golden brown, you can take them out. Fish out the small particles that are left in the oil.If you have guest coming, you can fry the second time right before serving. Double frying it to make sure the crispy outside layer stays longer. We are going to fry the chicken again.After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Then you can flip them over so they cook evenly. Let it fry for a minute or 2 so the surface can form up a little. Heat the oil to 350 I am using soybean oil.This is an easier and faster trick to coat the meat with flour. Then put the chicken pieces in a sieve and shake off the excess flour. Put on the lid and Give it a few good shakes. Put all the chicken into a big container and dump the flour mixture to cover the chicken.If you only use all-purpose flour, the outside layer will be a bit doughy.
Cornstarch is another trick to make the chicken crispy.
#GENERAL TSO CHICKEN VS ORANGE CHICKEN SKIN#
It is better to use boneless chicken leg with the skin on.
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