Deep Frying
By Chef Martin Yan

I prefer an old fashioned wok for deep frying, secured on the burner with a ring stand to prevent the round-bottomed wok from tipping over during the frying process.

Add about 2 - 2 ½ of oil and slowly heat until bubbles begin to rise in the oil.

Do not add food to the cooking oil unless it's at the right temperature, because if it is too hot it will burn the outside and leave the inside uncooked, or if not hot enough, the food will take long to cook and will absorb more oil than needed.

I like to dry coat ingredients with some cornstarch or flour to absorb extra moisture and prevent oil from splattering.

Slide the food gently into the oil, just a few pieces at a time and turn the pieces from time to time to assure even cooking on all sides.

Do not add too much food to the oil at one time, or the temperature of the oil will lower and increase the time it takes to fry the ingredients.

Be sure to drain deep fried ingredients on paper towels, and then pat down with a second paper towel to absorb any excess oil.