Hi all,
I've made this southeast asian fried chicken recipe numerous times, and it's always spectacular. Frying chicken is such a pain though, so I was hoping to SV a large batch so I can spend less time frying (or fry over multiple days, maybe even SV->freeze->thaw->fry?)
Could I get some help understanding the recipe? For instance, what does the large amount of corn starch do? Also, how should I modify this for SV? Should I marinate before or after SV?
I tried SV after marinating overnight, and the marinade turned into a thick paste sticking to the meat that I had to wipe off before frying. The end result was great, but I am wondering if I could/should change anything. Thanks.
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