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14

These recipes aren't very standardized. Your mileage will vary greatly from one restaurant to another. That said, generally these are three distinct dishes. Orange chicken is... Orangey. Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. General Tsos is typically sweeter with a little more heat and served with ...


11

Spices or egg do not get absorbed into chicken, or any other protein in any significant manner given any safe amount of time Some amount of sodium from a brine will get absorbed, but this is generally for different reasons, and is not a requirement for crumbed chicken The easiest and safest method is to dredge in flour, dip in egg, dredge in crumbs, and ...


9

I agree with @rumtscho that you should not need to salt after brining. However, I totally disagree with the accepted answer. There are simply too many reputable sources that say otherwise, not to mention my own experience. First, please see the accepted answer to this question which is from Cook's Illustrated. Secondly, this article from Stella ...


7

Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass. You should just choose one thing to make, or buy a second chicken, I'm afraid.


1

None of these are authentic Chinese dishes, so it's hard to say what is supposed to go into each one. Every restaurant is free to give their own interpretation. In truth, Chinese restaurants tend to believe quantity on the menu trumps quality. In that spirit, they will likely offer many similar-tasting things under vastly different names. (I've seen places ...


1

As I always see my mother, she just coat it with egg then apply breadcrumbs and directly place it in the hot frying oil. Waiting is just for spicing or seasoning to allow the meat catching spices flavors.


1

No, I do not cook my brined chicken with added salt. I always brine chicken overnight with maybe a bit more salt than is standard. The next day, I rinse and soak it briefly in clear water, then cook it without adding salt. It is always salty enough from the brine and very few people eating at my table ever add salt. From my taste buds, I believe chicken ...



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