Wok this way. The Chinese food thread.

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

Kung Fu Jesus: Jun 20, 2002; lol jews gonna get fucked.

If I buy one of those outdoor gas setups, will that give me that smokey flavor I can't seem to get at home?

# ¿ Apr 3, 2011 08:55

Adbot: ADBOT LOVES YOU

# ¿ Apr 24, 2024 22:13

Kung Fu Jesus: Jun 20, 2002; lol jews gonna get fucked.

Is there a secret to making the batter/crust for orange/lemon/general tso's chicken stay crunchy? I have tried every recipe out there with flour and cornstarch in various degrees but nothing stays crunchy. They all turn spongy within 2 minutes of cooking. I know its possible because Panda Express has orange chicken sitting in a steamer all day, soaking in sauce and that stuff is thick like lacquer and crunchy when I buy it.

# ¿ Sep 15, 2011 20:07

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.