The trick, it turns out, is a technique called velveting. “It’s very prevalent in Chinese cuisine,” said Tim Ma, the chef-owner behind Chinese American restaurant Lucky Danger. And it can be found in ...

Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken ...

Recreating a crispy chicken texture at home might feel impossible, but with an air fryer and proper ingredient prep, you can ...

Though some recipes are batter-based, that's just a matter ... More Fried Chicken Recipes Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with ...

Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions, cilantro sprigs, and star anise. Place the chicken, breast up, on a rack and brush the outside with the liqueur.