(A use rice flour in a similar way in my Crispy Beer Battered Fish.) Why not just use all cornflour? Because it becomes like a thick glue that’s not workable as a batter, and also because cornflour stays white when fried. Cornflour is gluten-free, so using this in the batter is key for crispiness. MORE cornflour/cornstarch than flour – flour has gluten which causes crispy batters to soften. The fizz helps with the puff, the cold is key for ultra crispy: the shock of the cold batter hitting the hot oil = super crispy virtually immediately We want something that has man made bubbles in it which is fizzier. Notes on ingredients for stay-crispy puffy Chinese fry batter:ĬOLD soda water or club soda or seltzer water – NOT sparkling mineral water which is naturally carbonated (ie fizzy). Here’s what you need to make a crispy Chinese fry batter that will stay crispy even overnight in the fridge (no exaggeration) and for hours once tossed in the Honey Chicken Sauce: Built-to-last crispy puffy Chinese fry batter Notice how the crust separates from the chicken (puffy crust), the juicy chicken flesh, and how the crust isn’t “bending in” where the chopsticks are holding it ie it’s CRISPY! INGREDIENTS 1. It brings together learnings from my mother’s Karaage, and my Sweet and Sour Pork and Caramel Popcorn (yes, really – read on!)) Close up photo showing the crispy, puffy coating of Honey Chicken. You won’t find any other Honey Chicken recipes online like this one – there’s a handful of unique things about it. (Also, in case you are wondering, this recipe was a fluke, not scientifically approached. (And in case you are wondering, yes, my brother calls me dude when excited about cracking cooking codes, and no we are not 18 😂).
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