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« Our favorite take-out.... guess where? | Main | Revisits: Luong Hai Ky, Noble Chef, and The Counter »

Friday, 16 April 2010

Comments

Kirk

Sounds like you're set for a while Caoline! Thanks for the tip.

Caroline Young

Kirk, I just made this tonight. AWESOME marinade/batter!!! Just like the original Chicken Alice! The only problem was that by the time the chicken was cooked through, the batter was very dark. I tasted some of the batter when I took it out the first time around and it was perfect. It was already crispy (much better than the first version from years ago) and tasted fantastic. Can you suggest a way to keep it like that (instead of very dark) till the chicken is cooked? Maybe leave out the sugar? But the sugar makes it ono.... Dilemma! Or just let it cook all the way without double-frying? The cool-off period in between the frying lowered the internal temperature so that it takes longer to cook through.

Kirk

Hi Caroline - I actually do the twice fry to cook the wings evenly, keep them moist, and also bringing the temp down made them not be almost black in color. In the beginning I just fried all the way. If that works for you, then you should go for it!

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