I am now writing the full recipe for Har Cheong Gai. One of the - TopicsExpress

I am now writing the full recipe for Har Cheong Gai. One of the things we will discuss in the recipe is how to deep fry. You might think it is quite straightforward, but the Cze Char chefs tell me that the Chicken needs to go into the oil at a high temperature and then the heat is lowered once the crust if formed. I needed to translate this into something that all home cooks can replicate. So here is the chart of oil temperature for your reference. When you drop your chicken into the oil, it must be very hot ie 180-190 degrees C. Then after about 1 min, it should drop to 160 degrees C and you keep it at this temp till its cooked. If you dont have a thermometer, you can estimate the oil temp by looking at the amount of bubbles being produced as per the photo.

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