Recent content by heeru

So if I understand this right, we need to mix the cornstarch and club soda into a thin batter (something like a pancake batter), dip the chicken pieces in this and put them in the fryer. Right? Thanks again!

Thanks, this is something il try. Never tried club soda. Although I must admit im hooked onto using the tempura mix that we get here, because the chicken always comes out extremely crisp and never softens even after keeping it for 30-45 minutes. Whenever iv used all purpose flour and corm flour...

Maybe I did not frame this right. I usually cut the chicken into very small pieces and then like to coat each and every piece before putting it in a fryer. #1. The issue here is, am not sure what is the best way to coat it to make it crispy. A few people recommend cornflour and the others all...

Hi Experts, Wondering what is a really good way to coat chicken to make it real crisp. I really enjoy eating Chili Chicken and always like it crisp before adding the various Chinese sauces. I know tempura is excellent, but where I stay, its quite expensive (6 US$ for 50gms) and I am looking at...