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Wok Cooking


Deep-Frying

Hot Tip!

Using a deep-frying thermometer is always recommended for best results. This kitchen thermometer registers heat from 100 degrees Fahrenheit to 400 degrees Fahrenheit and should be long enough to clip onto the side of the wok so both hands may remain free during cooking.

The thermometer's bulb should not touch the bottom or edge of the wok in order to obtain the most accurate reading.

Deep-frying in a wok is exactly like deep-frying in any stovetop pot. The most important things to remember are using extreme caution and making sure that the oil in the wok reaches and maintains the proper frying temperature.

  1. Heat oil in wok over medium-high heat until oil registers 375 degrees Fahrenheit on deep-fry thermometer. Add food pieces a few at a time. If food is battered, shake off excess batter before placing in hot oil.

  2. Fry until golden brown and cooked through, stirring to break up pieces with spoon. Remove fried food with slotted spoon to tray or plate lined with paper towels; drain. Repeat with remaining pieces, reheating oil between batches.

    Remove fried food with slotted spoon when deep-frying in a wok.
    Remove fried food with slotted spoon.

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