Cornstarch......

[Lump]

I am making Honey Garlic Chicken for dinner. You first dredge the Chicken in flour and then pan saute, not really fry.

I have never used cornstarch, but I understand it makes things crispy. Would it work for sauteing? if so would I dredge only in Cornstarch or just add Cornstarch to my flour?

 

[kom526]

I've used baking powder when doing wings on the smoker, and that helped a ton.

 

[Monello]

Vrai had a Korean fried chicken recipe that included cornstarch mixed with the flour. That bird turned out super crispy. I actually prefer that way than regular fried. Something about that crispy crunch when you take a bite.

Add some cornstarch to the flour. I wouldn't do 100% CS. I'm sure you'll be fine doing the pan saute. I know 1 way to find out.

 

[Lump]

Vrai had a Korean fried chicken recipe that included cornstarch mixed with the flour. That bird turned out super crispy. I actually prefer that way than regular fried. Something about that crispy crunch when you take a bite.

Add some cornstarch to the flour. I wouldn't do 100% CS. I'm sure you'll be fine doing the pan saute. I know 1 way to find out.

I'm going for it! Thanks

 

[vraiblonde]

I am making Honey Garlic Chicken for dinner. You first dredge the Chicken in flour and then pan saute, not really fry.

I have never used cornstarch, but I understand it makes things crispy. Would it work for sauteing? if so would I dredge only in Cornstarch or just add Cornstarch to my flour?

You can use flour, cornstarch, or a mixture of the two depending on the texture you're looking for. Cornstarch alone gets a thin crackly crispy crust; mix it with flour and it's like KFC extra crispy. You already know what flour does.

 

[Lump]

You can use flour, cornstarch, or a mixture of the two depending on the texture you're looking for. Cornstarch alone gets a thin crackly crispy crust; mix it with flour and it's like KFC extra crispy. You already know what flour does.

I will try mixing for this time. Thanks!

 

[Kyle]

It also tends to make the crust stick much better than flour.

 

[vraiblonde]

I will try mixing for this time. Thanks!

Let us know how it turns out and post the recipe. Honey Garlic Chicken sounds amazing!

 

[Lump]

Let us know how it turns out and post the recipe. Honey Garlic Chicken sounds amazing!

Will do

 

[BadGirl]

I make some Japanese fried chicken, and it calls for potato starch or tapioca starch. It does make the chicky nice and crispy.

 

[wittykitty]

Vrai had a Korean fried chicken recipe that included cornstarch mixed with the flour. That bird turned out super crispy. I actually prefer that way than regular fried. Something about that crispy crunch when you take a bite.

Add some cornstarch to the flour. I wouldn't do 100% CS. I'm sure you'll be fine doing the pan saute. I know 1 way to find out.

I agree about not doing 100% cornstarch, and using a mixture instead.

 

[PeoplesElbow]

I've used baking powder when doing wings on the smoker, and that helped a ton.

Did that keep the skin from being rubbery?

 

[PrchJrkr]

Did that keep the skin from being rubbery?

You have to give them some real heat towards the end.

 

[PeoplesElbow]

You have to give them some real heat towards the end.

I figured that was my mistake, I smoked a whole chicken last week, the skin was beautiful, but kinda rubbery.

 

[PrchJrkr]

I figured that was my mistake, I smoked a whole chicken last week, the skin was beautiful, but kinda rubbery.

I've still only used my offset smoker a few times in the 4+ years I've had it. My Weber kettle was always my go to for so many years. I use the side charcoal baskets to cook indirectly. I just can't get the hang of low and slow. With the Weber, I get the coals blazing and add wood chunks, place wings down the center of the rack and cover, rearrange after 20 minutes, and take off after another 20-25 minutes. Thighs take a full hour and don't need to be rearranged or turned. The skin is so crispy that it crunches.

 

[kom526]

Did that keep the skin from being rubbery?

Yes, it helps to pull the moisture out of the skin. Plus, I'll throw them on a hot grill for no more than 2 minutes to finish crisping the skin. www.heygrillhey.com is my go to smoker recipes. The brine she makes for smoked chicken is very easy and does so much, I'll never not brine chicken again.

 

[PrchJrkr]

Yes, it helps to pull the moisture out of the skin. Plus, I'll throw them on a hot grill for no more than 2 minutes to finish crisping the skin. www.heygrillhey.com is my go to smoker recipes. The brine she makes for smoked chicken is very easy and does so much, I'll never not brine chicken again.

Thanks for the link. I really need to get serious about learning the proper operation of my smoker.