How do you make the chicken breading in Chinese food?

[cjchaps]

I love Chinese food, and I really like the breading a lot of the places use for their breaded chicken dishes. How do they make that stuff?

 

[Hayabusa Rider]

Originally posted by: cjchaps
I love Chinese food, and I really like the breading a lot of the places use for their breaded chicken dishes. How do they make that stuff?

Are you talking about panko, or tempura batter?

 

[cjchaps]

Hmmm... I'm not sure. I guess Tempure batter? What's the stuff on sweet and sour chicken, or General Tso's chicken?

Originally posted by: Hayabusarider

Originally posted by: cjchaps
I love Chinese food, and I really like the breading a lot of the places use for their breaded chicken dishes. How do they make that stuff?

Are you talking about panko, or tempura batter?

 

[brtspears2]

I believe its just cornstarch + water.

 

[Savarak]

lots of the "breading" really IS just cornstarch and water... I can testify to that

 

[abc]

tempura is Japanese... actually Dutch visitors to Japan hundreds of years ago I believe.

Chinese breading.. hm... for s & s chicken, depends on the place but it's flour and baking powder and maybe eggs,
particularly the whites cuz the protein would make the crust have structure.

for gen tso / seasame chicken it's usually oil & cornstarch, no leavening.

some s & s chicken is made these days by places that seem to have some kind of cake like batter to it... it's spongy and
has alot of airholes in it... i'm not exactly sure what it is... reminds me kind of like zeppole dough even... which would mean yeast.

 

[cjchaps]

So for the cornstarch breading, how do you do that? 1 part water and 1 part cornstarch? Or do you use oil?

 

[abc]

hi, well i'm not an expert as far as the portions, but i never said anything about any need for water, just oil.

you add some cstarch to your bowl of deboned meat and you stir it in. it will get absorbed by the moisture of the meat.

when it gets stiff from your stirring, dribble some oil into it and stir. it should loosen up. then add more cstarch and continue at it, stirring.

then pull piece by piece out of the bowl and drop in hot oil.

 

[KokomoGST]

Actually... it's "ancient chinese secret"... most of that food isn't real Chinese food anywho... but a bit of egg helps too.

 

[Jmman]

Tempura breading is awesome on chicken. Dip the chicken in the tempura, and deep fat fry it at 350 degrees.....tasty....

 

[abc]

meats though other than seafood tends to be a rather 'heavy' thing for the light texture of tempura.

hence you use it for veggies and shrimp.