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How to Deep-Fry
Appears in
By Katie Chin
Published 2016
Who doesn’t love the first crispy bite of an egg roll or the satisfying crunch of a wonton? Many Chinese appetizers are deep-fried; in entrées like Lemon Chicken or Sesame Scallops, pieces of meat are battered and dropped into a hot oil bath until they achieve the ultimate golden, crunchy goodness.
The oil is hot enough when a 1-inch (2.5-cm) cube of white bread floats to the top immediately and browns within 60 seconds.
Place the item(s) in the oil. Make sure you don’t fry too many pieces at once or the temperature will drop, resulting in sogginess.
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