Here is info, pics and heat levels of different chilies. I hope that you have the great results that I have had time and again. The heat here is pretty much a balanced amount because some like it hot and some do not. It does result in crispy pieces of chicken that are so like you find in a restaurant. I was the same way the first time I made this. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I know that when making this it seems strange and like it just is not going to work. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. The first is used to coat the chicken for frying, the second to coat the fried chicken. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. To make the meal go quickly prep everything the day or night before and store in the fridge. "Wow! This is even better than the BEST I have had in my fave Chinese restaurant.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |