What makes the texture of "asian prepared" chicken so different?!
Great question!
Asian style chicken is d e l c i i o u s!
So many variations of recipes!
If you are refering to a " crunchy texture " -
(like general tso chicken, orange chicken. etc...)
The chicken is first coated with corn starch, deep fried and coated with a sauce .
This preparation gives the chicken a crunchy texture.
If you are refering to a "silky and tender texture" -
(like chicken and broccoli, chicken stir fry, etc...)
The chicken is thinly sliced and marinated in either oyster sauce or soy sauce. It is then quickly thrown in a hot wok and cooks within minutes.
Over cooking chicken can result in a tough and rubbery chicken.
I hope that answers your question!
GOOD LUCK!
Answers: Hello !
Great question!
Asian style chicken is d e l c i i o u s!
So many variations of recipes!
If you are refering to a " crunchy texture " -
(like general tso chicken, orange chicken. etc...)
The chicken is first coated with corn starch, deep fried and coated with a sauce .
This preparation gives the chicken a crunchy texture.
If you are refering to a "silky and tender texture" -
(like chicken and broccoli, chicken stir fry, etc...)
The chicken is thinly sliced and marinated in either oyster sauce or soy sauce. It is then quickly thrown in a hot wok and cooks within minutes.
Over cooking chicken can result in a tough and rubbery chicken.
I hope that answers your question!
GOOD LUCK!
Most likely the marinade.
the chicken is "bloomed" for a little while in cornstarch. this changes its texture.
That fantastic tenderness and succulence comes from the process known as "velveting" wherein the meat is coated in cornflour before preparation.
Cheers
They don't use all-purpose flour but one that is much more fine and powdery such as the Mochiko rice flour which is used in sweet dishes.
Usually, the skin on the chicken has been removed.