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.
- 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.
- 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.
Not what you're looking for? Try these:
- Asian Recipes: From Thai food to Japanese fare, you'll find dozens of delicious recipes to try at home when you're in the mood for Asian food in this article.
- Rice Recipes: Rice is a staple in Asian cooking, but it also goes great as a side with other meals. Find rice recipes on this page.
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.