29. "RE: (S71) S5DS04 Familiar Spirits"
In response to message #27
>They've already BEEN fried, at the factory; baking just heats them up >again. > >What might make sense instead is to take a fresh potato or two, peel >and cut into chunks of comparable size to the chicken, apply breading >to both, then stir-fry together with garlic and ginger. I think >they'd take about the same amount of time to cook.
I wouldn't bother breading the potato, it doesn't exactly need more starch ("I know, let's bread the bread before deepfrying!". Also, they'd probably take a bit longer than chicken to cook the whole way through, so you'd want to start with them.
>In terms of what it should taste like, tempura batter seems like the >Right Thing, but I think that's for deep frying and wouldn't >stay stuck to the ingredients if you tried to stir-fry it.
Panko breading on the chicken, leave the potato breading off (you're basically making Chips.)
-- -Pasha "Don't change the subject" "Too slow, already did."