May
10
2016
1
Chinese Velveting
By amateur cook
Forums:
I found a great an audio from 2012. Jacob indicated that the oil step was just to set the coating. So, I assume the chicken does not need to be fully cooked at this stage. Can you still let the chicken cool and finish the next day?
If you were deep frying to finish, would you change the process at all. Perhaps use egg yolks?
Thank you
