Watched all 3 experiments - thanks very much for your culinary sacrifices!! I need to crisp up some drumsticks before returning to the oven to bake in some sauce and your vids really helped! Experiment #3 with oil & cornstarch is the winner, so thanks!!
When i am doing Chinese i actually cut chicken breast and then i just lightly coat them with corn starch and then put them in pan with a bit of oil till they change colour to white with a bit of browning on some spots! After that i remove meat, add a tiny bit oil and other ingredients and when that is ready just add meat back in and finish! Like that i found that chicken stay much more juice!
They are all actually overcooked to about 175F, the tough part of oven cooking is trying to get them to brown before they go to dry and shrivel up. Deep frying obviously solves that. But I’m trying to do it healthier.
Try baking powder not soda,, on dry chicken. I think you may like that way better. Plus you can incorporate your dry seasonings. They will come out crispy every time and also will hold sauce very well.
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Watched all 3 experiments - thanks very much for your culinary sacrifices!! I need to crisp up some drumsticks before returning to the oven to bake in some sauce and your vids really helped! Experiment #3 with oil & cornstarch is the winner, so thanks!!
When i am doing Chinese i actually cut chicken breast and then i just lightly coat them with corn starch and then put them in pan with a bit of oil till they change colour to white with a bit of browning on some spots! After that i remove meat, add a tiny bit oil and other ingredients and when that is ready just add meat back in and finish! Like that i found that chicken stay much more juice!
i can't heeeaaaarrrr youuuu!
lol
None of your wings look completely done at all.
They are all actually overcooked to about 175F, the tough part of oven cooking is trying to get them to brown before they go to dry and shrivel up.
Deep frying obviously solves that. But I’m trying to do it healthier.
Try baking powder not soda,, on dry chicken. I think you may like that way better. Plus you can incorporate your dry seasonings. They will come out crispy every time and also will hold sauce very well.
Ooooh you peaked my interest.
Turn up your audio