Deep-Frying

Deep-frying involves immersing food completely in hot oil, usually 2–3 cups (475–700 ml) or 2 inches (5 cm) in a 14-inch (35-cm) wok. However, be sure to allow space at the top of the wok for the oil to bubble and rise when the food is dropped in.

The key to successful deep-frying is knowing when the oil is at the right temperature. Preheat the oil to an optimum temperature of 350°–375°F (180°–190°C) over high heat. Then reduce or raise it as needed. If the oil isn’t hot enough, the food will simply soak up grease without forming the nice crust we look forward to sinking our teeth into. Too hot, and the exterior will brown—and burn!—before the center of the food is cooked.