Olivia Carter
Frying chicken in a wok is a traditional method of cooking that has been used in Asian cuisine for centuries. The wok’s unique shape and sloping sides allow for even heat distribution, making it the perfect vessel for frying chicken to a crispy perfection.
So, how exactly do you fry chicken in a wok? The process involves marinating the chicken in a flavorful mixture, heating oil in the wok, and then adding the chicken to the hot oil to cook until golden brown and crispy. The result is juicy, tender chicken with a delicious crunch that is hard to resist.
Whether you’re making a classic Chinese stir-fry or experimenting with a new recipe, frying chicken in a wok is a versatile and tasty cooking method that can elevate any dish.
Learn The Basics Of Wok Cooking
Wok cooking is a traditional Chinese method of cooking that involves using a versatile and high-heat resistant cooking vessel called a wok. The wok’s unique shape allows for even distribution of heat and quick cooking, making it a popular choice for many Asian dishes.
Here are the basic steps to get started with wok cooking:
- Seasoning the wok: Before using a new wok, it is important to season it to create a non-stick surface and prevent rusting. This typically involves scrubbing the wok with a scrub pad, rinsing, and then heating it with oil until it smokes.
- Preheating the wok: Always preheat the wok before adding any ingredients. This helps in achieving a good sear and prevents sticking.
- Using the right oil: When cooking with a wok, it’s best to use cooking oil with a high smoke point, such as peanut oil or vegetable oil, to prevent burning.
- Cutting ingredients uniformly: To ensure even cooking, it’s important to cut ingredients uniformly and into smaller pieces so that they cook quickly.
- Stir-frying: This is the most common technique used in wok cooking, where ingredients are quickly stirred and tossed over high heat until cooked.
These are just a few basics to get started with wok cooking. With some practice and experimentation, you can create delicious and healthy meals using a wok.
Understanding The Wok
The wok is a versatile and essential cooking tool in many Asian kitchens. Its shape and design allow for even heat distribution and quick cooking, making it perfect for frying, steaming, stir-frying, and more.
Woks are traditionally made from carbon steel, which makes them durable and perfect for high-heat cooking. The sloped sides of the wok make it easy to toss and stir ingredients, ensuring that they cook evenly.
When using a wok, it’s important to heat it properly before adding the ingredients. The wok should be hot enough to create a sizzle when the food is added, which seals in the flavor and prevents sticking. Proper care and seasoning of the wok are also important to maintain its non-stick properties and prevent rusting.
Choosing The Right Wok
When it comes to frying chicken in a wok, choosing the right wok is essential for achieving the best results. Here are some key factors to consider:
Material
Woks are typically made from stainless steel, carbon steel, or cast iron. Carbon steel woks are most commonly used for frying due to their excellent heat retention and distribution.
Size
The size of the wok depends on the quantity of chicken you plan to fry. A larger wok is ideal for frying larger batches of chicken, while a smaller wok is suitable for smaller quantities.
Seasoning Your Wok
Before you start frying your chicken in a wok, it’s important to properly season the wok. This helps prevent food from sticking and protects the wok from rusting. To season your wok, start by washing it with hot, soapy water and then drying it thoroughly. Next, heat the wok over high heat until it starts to smoke. Then, add a few tablespoons of oil and swirl it around the wok, making sure to coat the entire surface, including the sides. Let the oil heat until it starts to smoke, then turn off the heat and let the wok cool. Once it’s cool enough to handle, use a paper towel to wipe out any excess oil. Your wok is now properly seasoned and ready to use for frying chicken and other dishes.
Get Your Ingredients Ready
Before you start frying chicken in a wok, make sure you have all your ingredients ready. You will need:
- Chicken pieces (thighs, drumsticks, or breast, cut into bite-sized pieces)
- Cornstarch
- Soy sauce
- Vegetable oil
- Minced garlic
- Minced ginger
- Chili flakes (optional)
- Salt and pepper
- Scallions (for garnish)
Choosing The Right Chicken Pieces
When frying chicken in a wok, it’s important to choose the right chicken pieces. Chicken thighs and drumsticks are excellent options as they have a good amount of fat and connective tissue, which helps keep the meat moist and juicy during frying. You can also use chicken breast, but be mindful of the shorter cooking time to prevent it from becoming dry and overcooked.
Tip: For a more flavorful and succulent fried chicken, consider using bone-in chicken pieces.
Preparing The Chicken
Before frying the chicken in the wok, it’s essential to prepare the chicken properly.
- Start by washing the chicken pieces under cold water to remove any excess blood or bone fragments.
- Pat the chicken dry with paper towels to remove excess moisture. This will help the chicken to fry up crispy.
- Season the chicken with your choice of spices and herbs. A common seasoning blend for fried chicken includes salt, pepper, garlic powder, and paprika.
- For a crispy outer coating, dip the seasoned chicken pieces in a mixture of flour and cornstarch. This will help to create a crunchy texture when fried.
Once the chicken is properly prepared, it’s ready to be fried in the wok.
Prepare Your Marination
Before you start frying chicken in a wok, it’s essential to marinate the chicken to enhance its flavor. You can create a simple marinade using ingredients such as soy sauce, garlic, ginger, and your choice of spices. To marinate the chicken, mix the ingredients in a bowl and add the chicken pieces, ensuring they are well coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
| Soy Sauce | 2 tbsp |
| Garlic | 2 cloves, minced |
| Ginger | 1 tsp, grated |
| Spices | as per your taste |
Heat Up Your Wok
Before you start frying the chicken, it’s important to heat up your wok properly. Place the wok on the stove over medium-high heat and let it warm up for a few minutes. You’ll know it’s ready when you can feel the heat rising from the wok and a drop of water sizzles and evaporates almost instantly when flicked onto the surface.
Once the wok is heated, add the oil and swirl it around to coat the bottom and sides of the wok. Heating up the wok properly will ensure that the chicken cooks quickly and evenly, resulting in a delicious crispy coating.
FAQ
What is the best type of chicken to use for frying in a wok?
The best type of chicken to use for frying in a wok is boneless, skinless chicken thighs or breasts. They cook quickly and evenly and have a tender texture.
Can I use a wok to deep fry chicken?
Yes, you can use a wok to deep fry chicken. The wide base and high sides of a wok make it an excellent vessel for deep frying. Just make sure to use enough oil to fully submerge the chicken pieces.
What oil should I use for frying chicken in a wok?
You can use oils with a high smoke point for frying chicken in a wok, such as peanut oil, vegetable oil, or canola oil. These oils can withstand the high heat of wok cooking without burning.
