Some discoveries over Christmas and the days that followed:
Amazing, incredible, perfect, wonderful. This is an extremely labor intensive process – double dipping, deep frying, hand coating, the whole megilah. But let me tell you – it is WORTH it. This is the crunchiest, golden-est, delicious-est fried chicken I have ever eaten in my home. I didn’t even do it properly – half of the chicken didn’t get properly coated in the dry mix and became gluey and messy. But, somehow, when it fried, it became almost as crispy and perfect as the pieces that were prepared with care and precision. I dumped a bunch of chicken in at one time, undersalted it, and cheated on the sauce by using store bought duck sauce that I doctored with sambale olek and scallions. It was stilt the best American Chinese food that I have ever made at home. Fabulous. Deep fried wontons
In my new, cheap, and totally awesome wok. The wok is the best deep fryer I could ever imagine and the best tasting wontons I have had in my own home. I love potsktickers as much as the next gal, but wontons really should be totally crispy, with no doughy or delicate steamed quality. Give me crispy, crunchy, brown, and hot enough to burn my tongue. I fried these half a bag at a time and they disappeared faster than you can say “pass the ponzu.” Many assorted Asian sauces
…make for a great do-it-yourself fried rice bar. Carrot cake from The Little Pie Company
For people who think that they hate carrot cake. So sweet, fluffy, moist, and positively draped with creamy, sweet, thick cream cheese icing. Yes, I have been eating a ton of carrot cake lately.
Hey, it’s the most wonderful time of the year, right?