Heat
Double Frying
East Asian culinary tradition
Double frying is a method of cooking food in hot oil twice at different temperatures. This process ensures the interior is cooked through while creating a significantly crunchier outer shell.
Why It Matters
Single frying often results in a soggy crust or an undercooked center. Performing a two-stage fry allows you to manage heat levels to achieve a shatteringly crisp texture that holds up for longer periods.
How to do it
- 1
Heat your oil to 325 degrees Fahrenheit.
- 2
Fry the chicken pieces in small batches for 6 to 8 minutes until light golden brown.
- 3
Remove the chicken and place it on a wire rack for 10 minutes to cool.
- 4
Increase the oil temperature to 375 degrees Fahrenheit.
- 5
Fry the chicken a second time for 2 to 3 minutes until deeply browned and crisp.
- 6
Drain briefly on paper towels before serving.
Common mistakes
- ✕
Overcrowding the pan causes oil temperature to drop too quickly so fry in small batches.
- ✕
Using too low a temperature for the first fry leaves the chicken greasy so maintain steady heat at 325 degrees.
- ✕
Skipping the rest period prevents moisture from escaping so ensure you wait at least 10 minutes between fries.
