Ken Hom

Deep-Frying Large Pieces of Food

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
When you deep-fry a whole chicken, duck, or fish, never attempt to turn it in the oil. It is too fragile and can break apart or cause the oil to splash dangerously.
  1. When the oil is hot, slide the well-dried food gently into the wok to avoid splashing.

  2. If the food is not fully immersed, ladle hot oil over it. Baste the exposed portion with oil continually, until the entire surface is browned.

© 1981 Ken Hom. All rights reserved.