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Crispy fried chicken – Chinese dish of fried chicken; Fried chicken – Dish of chicken pieces coated with seasoned flour or in batter and then fried; General Tso's chicken – Deep-fried chicken dish; Karaage – Japanese cooking technique; Orange chicken – Chinese chicken dish of U.S. origin; Parmo – English take-away dish
Chicken mid wings, shrimp sauce, Chinese wine, white pepper, garlic and ginger juice Har cheong gai ( simplified Chinese : 虾酱鸡 ; traditional Chinese : 蝦醬雞 ; pinyin : xiā jiàng jī ; lit. 'shrimp paste chicken'), is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.
Two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claimed to have invented General Tso's chicken. The two claims may be somewhat reconciled in that the current General Tso's chicken recipe — where the meat is crispy fried — was introduced by Wang under the name "General Ching's chicken", a name which still has trace appearances on menus on the Internet (the identity of its namesake ...
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong. [1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [ 2 ]
When menu items say "crispy," it means it's likely battered and fried. The crispy green beans on the menu, for example, have 39 grams of fat in total, 6 of which are saturated.
Other common deep-fried foods include Chinese you Bing deep-fried pancakes, [32] Southeast Asian jin deui, and Japanese tempura. Less common deep-fried foods include maple leaves, [33] peanut butter and jelly sandwiches, [34] pizza, [35] Mars and Snickers bars. [36] In the United States, the Chicago Tribune notes that "you can deep fry almost ...
Sichuan pepper chicken (simplified Chinese: 川椒鸡; traditional Chinese: 川椒雞; pinyin: Chuānjiāo jī; lit. 'Sichuan pepper chicken'), also known as chin jiew chicken , is a deep-fried chicken dish in Teochew cuisine , typically cooked with leafy green called pearl vegetable (珍珠菜, Lysimachia clethroides ) .
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