Deep-frying

The curvature of a round or slightly flat-bottomed wok, compared to a flat-based saucepan, allows deep-frying to be done with a minimum amount of oil. Use a refined oil such as peanut or sunflower for the best results. Wide mesh strainers are used to lower in and/or lift out food items that are large or awkwardly shaped; otherwise, a pair of long wooden frying chopsticks is the usual tool.

Expert Chinese cooks, whether professional or domestic, rely on their senses rather than a thermometer when deep-frying; they keep track of how fast the food colours and how it changes shape, observe and listen to how vigorously the oil bubbles, and so on. With practice, any cook can accrue such skill.