Deep Frying Instruments
You will need:
- plenty of vegetable oil
- a wok or large pot
- a thermometer
I like to use a wok because the wide surface area means I can fit a lot of food, and the bowl means I do not have to use as much oil.
Heat the Oil for Deep Frying
Begin by pouring oil into the pot or wok until it is deep enough that the food will be able to float and will not be touching the bottom. Heat the oil over medium high heat until it reaches 365 degrees. Use a deep frying thermometer like the one I have here to keep track of the heat. Be sure the tip of the thermometer is totally immersed in the oil. If it is touching the side of the pot, it will not register the correct temperature.
Prepare the Food for Frying
While the oil gets hot we will prepare the food for frying. Today we are making chicken tempura, but most any food can be dipped in batter and deep-fried. Mix together one part seltzer and one part flour. Add some salt, pepper, or even a little wasabi powder for flavor. When you are deep frying, try to use small pieces. They cook more quickly and are easier to handle. Dip the chicken pieces in the batter; then add them to the oil.
Fry the Food
You can deep fry in batches, but do not crowd the food. When the meat and vegetables turn golden brown and float to the surface, you will know they are done. Use tongs to remove the food from the oil, and let it drip over the pan for a few seconds. Let the food drain on paper towels before serving. Before you add the next batch of food, let the oil get back up to 365 degrees.
