Home Cooking

Deep frying Dunlop Debaucle


Home Cooking

Deep frying Dunlop Debaucle

twitchology | | Aug 23, 2008 09:01 PM

Disclaimer: I don't have an aversion to deep fried foods and view cooking failures as a learning experience.

I seriously screwed up Fuschia Dunlop's recipe for General Tso's chicken.

The potato flour in my marinade stuck in clumps to the chicken. I presume it's supposed to be an evenly coated batter. This came out super thick.

The same thing happened with my sauce. I stirred it as the chicken was frying and it wouldn't blend. I ended up removing a big ball of potato flour as I was in a hurry to get it into the wok.

This is my first time deep frying anything. What I am doing wrong? I noticed the cookbook calls for potato flour, but the recipe posted on serious eats (http://www.seriouseats.com/talk/2007/...) as well as the video (http://www.seriouseats.com/2007/02/fu...) she calls for potato starch. I understand these to be two different things. Would the flour make things thicker than the starch? Could I be over mixing the marinade?

Any help would be greatly appreciated. There is no good Chinese food in my state, and I'm really invested in making it at home. Food should make people happy rather than give them a stomach ache :(

Here are some pictures of my failed product. Note the dark clumps of flour.

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