How can I make really crunchy sweet and sour pork or orange chicken?

How does Panda Express make their Orange Chicken look 'puffy' and gold and how do i make something really crunchy when deep fried. My problem is that when I place in the sauce, the meat becomes less crunchy already and the breading is not thick enough ^^

How can I make really crunchy sweet and sour pork or orange chicken?
Try tempura batter mix. You can find it at the grocery stores with the other batters and mixes. It is a light and crunchy batter that is used in asian cooking.
Reply:Dredge the chicken into cornstarch after dipping it in the beaten eggs.


Try letting the chicken-dredged-cornstarch absorb the beaten eggs first until it looks pasty before deep frying it. :)
Reply:" Test Kitchen" cooking show On PBS TV they have a wonderful show.( I have all their books and dvd's from the series)


2001 to 2008) everything they cook is step by step and telling you size and type of Pan or utensil's . and rating brands.(NO I DON'T work for them.) in the 2007 or 2006 book they have recipe that sounds like it is to dye for, I usually don"t recommend


things I haven't tried, - Their mag and publishing company usually starts with"Cooks Illustrated" I have them all 1993 til now


Lots of Luck , I'll loan you my DVD,s
Reply:Dry your chicken pieces with paper towels, coat them in beaten egg whites, then dredge in cornstarch mixed with a bit of baking soda (the baking soda will help them brown). The breading won't be thick, but it will be crispy, and should hold up to your sauce.





Also, if your oil isn't hot enough it will make your chicken soggy %26amp; greasy -- 350 degrees is usually good.