I'm trying to make chinese honey chicken - similar to the recipe found here:
For the batter, i used an egg, a tablespoon or so of oil, about 50-50 ratio of corn starch and flour and soda water until i got a pancake like batter.
the chicken and batter fried well and looked well, i fried it twice, 2min then another 2-3 minutes until golden brown
i was disappointed to find the chicken ended up very soggy w no crunch whatsoever after tossing in sauce and had barely any crunch even before tossing in sauce
why was this? where did i go wrong? what could i have done differently? my goal is to achieve lots and lots of crunch - like chinese takeout