I’m trying to develop a batter (not a glaze) for quick‑service Chinese‑style fried chicken that turns into a vitreous, hard “caramelized” shell in situ during frying. My goal is a dense, brittle crust that won’t go soggy under sauce—similar to the glassy finish on caramel apples, but built right into the batter. So far I’ve experimented with various ratios of wheat flour, cornstarch, plus egg yolk, vinegar, etc., but nothing holds up like I...
Originally asked by Osvaldo Flor on Stack Exchange (cooking) (CC BY-SA 4.0).
