Sophie Bennett
Chinese cuisine is famous for its intricate flavors and diverse cooking techniques. One of the most popular Chinese chicken dishes is General Tso's Chicken, known for its crispy deep-fried chicken coated in a sweet and slightly spicy sauce. To achieve this signature crispiness, Chinese chefs often coat chicken in a mixture of cornstarch, flour, and egg before frying, creating a crunchy texture while sealing in the juices. Cornstarch is a key ingredient in Chinese cooking, and its usage dates back to the late 19th century. Other ingredients such as garlic, ginger, and baking soda are also used to infuse the chicken with aromatic flavors and tenderize the meat. The combination of these ingredients and cooking techniques results in the mouth-watering, crispy chicken dishes that have become a beloved staple of Chinese cuisine worldwide.
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Cornstarch and potato starch
To coat chicken with cornstarch, simply toss the chicken pieces in a bowl containing the cornstarch until they are completely coated. You can also dip the chicken pieces in cornstarch or a mixture of cornstarch and flour, and then fry them to create a crispy and flavorful outer layer. Cornstarch can be used in stir-fries, adding a silky texture to the dish without affecting the color of the sauce. It is also an effective thickening agent for sauces, creating a silky consistency when mixed with cool water in a slurry.
Potato starch is another option for coating chicken in Chinese cooking, although it is not as commonly used as cornstarch. Potato starch yields a crispy crust and texture, making it ideal for dredging and deep frying. It can be used as a thickening agent in a pinch, but cornstarch is generally preferred for its superior thickening properties and silky texture. Potato starch produces a chewier texture, which can be desirable in certain dishes like French fries or pancakes.
Both cornstarch and potato starch are effective in creating a crispy coating for chicken in Chinese cuisine. Cornstarch is more versatile and widely used, adding a silky texture to sauces and stir-fries, while potato starch is more specialized for creating a crispy, chewy texture in fried dishes.
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Flour and egg
Chinese cuisine is known for its intricate flavours and diverse cooking techniques. One popular technique is stir-frying, which involves quickly cooking ingredients over high heat in a wok, retaining their natural flavours and creating a charred aroma. Another method is steaming, which gently cooks food while preserving nutrients and juices. Chinese chefs carefully select and combine ingredients to achieve the perfect crispiness and flavour profile in their dishes.
One popular Chinese chicken dish is created by coating chicken in a mixture of flour and egg before frying. This technique results in a crunchy texture and seals in the juices, making the chicken tender and moist. This coating method is simple and only requires three main ingredients: chicken, flour, and egg.
To prepare this dish, start by whisking an egg in a bowl and placing flour on a plate. Next, dip each piece of chicken breast into the egg on both sides, ensuring it is well coated. Then, dip the egged chicken into the flour, again coating both sides and pressing the chicken into the flour to ensure it adheres well.
It is important to note that the chicken breasts should be thin, around 1 inch in thickness, to ensure even cooking. If the chicken is thicker, it can be pounded or sliced into two thin layers. Additionally, use an oil with a high smoking point and a neutral flavour, such as sunflower, canola, or avocado oil. Heat the oil in a large non-stick frying pan over medium-high heat.
Once the oil is hot, carefully place the chicken in the pan in a single layer. To season the chicken, sprinkle it with salt and pepper. Fry the chicken for approximately 4 minutes on each side or until it turns a golden brown colour. The chicken is cooked through when it is uniformly white in the middle when cut. Serve this delicious, crispy chicken with your favourite potato, vegetable, or salad sides.
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Honey sauce
Honey chicken is a popular Chinese dish that combines sweet and savoury flavours. The chicken is coated in a crispy, puffy batter and then tossed in a sticky honey sauce. The key to this dish is ensuring that the chicken remains crispy even after being coated in the sauce.
To make the honey sauce, you will need honey, soy sauce, Chinese cooking wine, and either glucose or corn syrup. The soy sauce and Chinese cooking wine add a hint of savoury flavour to the sauce, while the glucose or corn syrup is what gives the sauce its sticky texture. By using glucose or corn syrup instead of water, the sauce will thicken and become sticky without soaking into the crispy chicken coating.
To make the sauce, simply whisk together the honey, soy sauce, Chinese cooking wine, and glucose or corn syrup. You can adjust the amounts of each ingredient to suit your taste preferences. If you want to add some spice to the sauce, you can include red chilli flakes. For a more savoury sauce, you can also add garlic powder or fresh garlic cloves.
Once you have whisked together the sauce ingredients, drizzle it over the crispy chicken and toss to coat. The sauce will thicken as it cools, creating a sticky coating that sits on top of the crispy crust rather than soaking into it. This dish is best served immediately, but if you have any leftovers, you can reheat them in the oven to restore the crispy texture.
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Baking soda
The baking soda method is favoured by some over the cornstarch method as it is fuss-free and yields tender and juicy results. It is a simple technique that can be used by home cooks to elevate their Chinese-style chicken dishes.
When using baking soda to tenderise chicken, it is important to note that it should only be applied to sliced or bite-sized pieces of chicken, as the baking soda can over-tenderise the outside of larger pieces before the inside is sufficiently tender.
While some people on Reddit have expressed skepticism about the use of baking soda in Chinese cooking, referring to it as a "conspiracy to encourage bad cooking", others have defended it as a normal cooking technique that can improve the texture of meat in stir-fries.
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Ginger and garlic
To make a ginger and garlic chicken dish, you will need fresh ginger and garlic. Using fresh ingredients is a must, as they provide a more intense and fresh flavour that dried alternatives cannot replicate. To release the flavours of the aromatics, lightly smash the garlic and ginger before adding them to the wok.
The chicken is typically coated in cornstarch, flour, and egg before frying, creating a crispy and flavourful outer layer. Cornstarch is essential to achieving the perfect crispiness and is preferred over potato starch or flour, as these alternatives may result in a less crispy texture. The cornstarch also helps to seal in the juices, ensuring a tender and moist interior.
When preparing the chicken, cut boneless and skinless chicken thighs or breasts into small chunks. Toss the chicken with cornstarch and salt to ensure an even coating, creating a dry surface that encourages browning while locking in moisture.
Heat oil in a wok or skillet until smoking, then add the ginger and garlic, frying for 15 seconds to release their flavours. Next, add the chicken and sear both sides until golden. Finally, add the remaining ingredients, such as soy sauce, brown sugar, and wine, and stir-fry until well combined.
This ginger and garlic chicken dish is a popular Chinese recipe, often served as a takeout option. It is a quick and easy meal to prepare, resulting in tender chicken coated in a sticky and irresistible sauce.
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Frequently asked questions
There are several ways to coat chicken for Chinese dishes, but a popular method is to use a mixture of cornstarch, flour, and egg before frying. This creates a crispy and flavorful outer layer while keeping the meat tender and moist.
In addition to cornstarch, flour, and egg, other common ingredients include garlic, ginger, baking soda, vinegar, and soy sauce. These ingredients add flavor and aroma to the dish.
To avoid sogginess, use a starch like cornstarch or potato starch that can withstand sauces. Also, ensure the sauce is thick enough to coat the chicken without soaking into the crust.
For an extra crispy coating, use cold soda water or seltzer water in your batter. The shock of cold batter hitting hot oil will create an ultra-crispy texture. Additionally, use more cornstarch than flour, as flour contains gluten which can soften the batter.
