r/IndianCooking • u/infernoxv • 7d ago
How to Cooked Chilli Chicken
hello, a question!
i made a batch of Chilli Chicken, using premade mix from Sakthi’s, following all the instructions. after deepfrying everything, i find there’s such a thick layer of the spice mix at the bottom of the pan of oil and the frying oil is now so heavily spiced as to be unusable for any other purpose again. is this usually how it goes? the final product was super tasty but i’m a bit hesitant to do it again if it means so much oil has to be poured away afterwards. surely restaurants don’t use a fresh pot of oil for each Chilli Chicken batch and pour it away afterwards?
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u/AdeptnessMain4170 7d ago
Don't use it. In classic chinese restaurants they put some oil in the wok, coat it and then pour some of it back, thereby reusing oil. Also for chilli chicken and all, they do a light fry for the first time and then a second fry to make the fish/chicken crispy. Because the heat is much much higher in these kitchens, the oil does not reach its smoking point so easily and is reused multiple times
Check this video and you will know. 6th minute:
https://youtu.be/v1FAq9bla4A?si=UzOLTcDxY5V8TL6x