Wok Skills 101: Deep-Frying

Wok Skills 101: Deep-Frying

The shape of the wok makes it ideal for deep-frying at home; its thin walls allow for agile temperature control while the flared sides catch mess.

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We're with @新山直人, who is a magician with a wok. ✨🪄 Not a grain of ric, egg fried rice

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Finally perfectly cooked fried chicken. Sous vide 3hrs/155degrees then breaded and deep fried for a couple minutes till golden color. : r/sousvide