Deep-Frying

The oil temperature and length of time for frying vary according to whether the ingredient is meat, poultry, or seafood; how it is cut; and whether it contains bones. Unlike the Japanese, the Chinese deep-fry only a very few vegetables. A well-dredged or battered ingredient is often fried until brown, removed from the oil to drain and cool, and is then fried again. The resting period gives the food a chance to cook with its own heat while the moisture in the coating evaporates so that it is crisper than normal. This also makes cooking in advance possible, so that just before serving only the final fast immersion is needed.