tag:blogger.com,1999:blog-1595592369723434400.post4164990459707556568..comments2020-01-08T10:41:49.456-07:00Comments on Tasty Vittles: Restaurant-worthy Orange ChickenMelissahttp://www.blogger.com/profile/17162550253703038825noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1595592369723434400.post-89007617084341706352011-05-30T19:26:18.249-06:002011-05-30T19:26:18.249-06:00I remember this is how my mom did it as well (doub...I remember this is how my mom did it as well (double fry); once to cook the chicken, second time to crisp the coating. <br /><br />It's also good to not put too many pieces of meat in at the same time, it drops the temp of the oil, which then increases the cooking time, making the food soggy and greasy. <br /><br />When I was younger I asked my mom how to know when the oil was hot enough. I was told to use a wooden chopstick. If you put the chopstick in and it formed bubbles, it was hot enough; if it started to smoke (!!!) then it was too hot. <br /><br />To say the least, I haven't built up enough guts to do any deep fry cooking.chauwellnoreply@blogger.com