Comments on: fried chicken (wong style)

By: paulawong

paulawong — Thu, 20 Aug 2009 07:42:54 +0000

Your comments make me laugh out loud. :) I can see that I am going to be able to claim a dependent on my tax return for this year at the rate you’re currently looking for a house to live in. I mean, why move? Free meals, and you’re famous on my blog to boot! :)

PS I never regret you leaving funny comments on my blog. :) Or on post-its around my house. :)

By: jes

jes — Thu, 20 Aug 2009 07:32:07 +0000

Please rename this Wong Fried Chicken. It will be much more popular in that case.

The pictures make it look delicious, but it will probably look more delicious in my tummy.

Also, you probably regret ever sending me your blog link now as all I will do is leave funny comments and ask for food.

If I say “great recipe” at the end, does that count?

Great recipe!

By: Chef Dave

Chef Dave — Mon, 17 Aug 2009 23:34:46 +0000

The “long” version of fried chicken includes a dredge in flour before being dreged in the crumbs (so dip in egg wash, toss in flour, dip in egg wash, toss in crumbs.) Ziplock bags keep the tossing from making too much of a mess…
Also; a “high-temp” oil (such as grapeseed or canola) should be used for frying. If the oil is smoking, it’s usually too hot for whatever you are frying (at that point, you’re searing – and who wants seared chicken?!?)

By: Liz-o-rama

Liz-o-rama — Mon, 17 Aug 2009 19:24:38 +0000

This looks fantastic! I’m not good at cooking by any stretch of the imagination, but this looks tasty and easy! I’m trying it. =)