This recipe is part of the recipe for Ginger-Mint Stir-Fry Chicken
|1/4||cup all-purpose flour|
|Peanut oil for frying|
- Trim ends from onion. Remove and discard peel. Slice onion into very thin rings; separate rings.
- Place rings in resealable food storage bag with flour. Seal bag and shake to coat onion evenly with flour. Remove onion rings from bag; shake off excess flour.
- Heat 1 to 2 inches oil in Dutch oven or wok until oil registers 300°F to 325°F on deep-fry thermometer. Divide onions into 5 or 6 batches. Lower 1 batch into oil with slotted spoon. (Onion rings should be in single layer and overlap as little as possible).
- Cook onion rings 6 to 8 minutes or until golden, turning once. Remove with slotted spoon to paper towels. Repeat with remaining onion rings, reheating oil between batches.
- Let onion rings cool completely; store in airtight container at room temperature up to 1 day. (If onions soften overnight, arrange in single layer on baking sheets. Bake in preheated 375°F oven 5 to 10 minutes or until crisp, watching carefully to prevent burning.)
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