Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

how do you make batter like a chinese takeaway

Options
  • 03-06-2003 11:37am
    #1
    rubadub
    Registered Users Posts: 32,379 ✭✭✭✭


    im talking chicken balls here. the nice golden doughy batter. has anybody a recipie and frying temps etc??


Comments

  • Options
    #2
    SoundWave
    Registered Users Posts: 1,146 ✭✭✭SoundWave


    You can make a simple batter, like tempura or beer batter, with the following stuff:

    1 Cups of sifted plain flour
    1/4 Cup cornflower
    1 Egg yolk
    1 Cup of cold sparkling water or 1 Cup of beer.

    mix together roughly but get most of the lumps out

    as for the chicken its best that its pre-cooked, if you steam(recommended) or grill the chicken first, let it cool a bit and then chop it into bite size chunks and then dip them into the batter and then into hot oil (not too hot but hot enough) you should get a pretty good result.

    works well with sweet potato / prawns / whatever you want reeely.


  • Options
    #3
    Krusty_Clown
    Registered Users Posts: 19,507 ✭✭✭✭Krusty_Clown


    I use beer batter... I don't however pre-cook the chicken..

    Dip the Chicken in the batter, (make it somewhat sticky, or else it will seperate as soon as it hits the hot oil), and cook each piece until batter is golden brown (about 8 minutes at 180').. Only cook enough at a time, that they wont cool the oil, or stick to each other..

    Make sure that the chicken is fully cooked.. Time the first piece (cut open and ensure it is fully cooked), and use that as a measurement for all of the other pieces of chicken..


  • Options
    #4
    rubadub
    Registered Users Posts: 32,379 ✭✭✭✭rubadub


    thanks guys

    i thought they made a thick dough or something since it comes out like doughnuts sometimes.
    ill give it a go. i think pre cooked chicken is always a good idea when deep frying


  • Options
    #5
    GuanYin
    Closed Accounts Posts: 15,552 ✭✭✭✭GuanYin


    To get the fluffy inside texture that you get in take aways, dip the chicken in flour first, before you dip it in batter.

    This also helps make the coating more even.


  • Options
    #6
    Cal
    Registered Users Posts: 926 ✭✭✭Cal


    Originally posted by robc
    You can make a simple batter, like tempura or beer batter, with the following stuff:

    1 Cups of sifted plain flour
    1/4 Cup cornflower
    1 Egg yolk
    1 Cup of cold sparkling water or 1 Cup of beer.

    mix together roughly but get most of the lumps out

    as for the chicken its best that its pre-cooked, if you steam(recommended) or grill the chicken first, let it cool a bit and then chop it into bite size chunks and then dip them into the batter and then into hot oil (not too hot but hot enough) you should get a pretty good result.

    works well with sweet potato / prawns / whatever you want reeely.

    The cornflour is what gives the batter that light chinese consistency. Works every time.

    Cal


  • Advertisement
Advertisement