Why Does Oil Pop When Frying?
According to experts, there is a significant difference between the boiling points of water and cooking oil. Water boils at 100°C, while cooking oil boils at 250 – 300°C. This is why boiled food only becomes soft, while fried food can become dry, crispy, or even burnt.
When we cook, the oil in the pan is usually heated to around 70 – 80%. It is estimated that the temperature of the cooking oil will be around 200°. At the same time, there is still a lot of water on the surface of the food and dishes.
When cold water meets heat that is double its boiling point, it will evaporate. The expanding steam will push the rest of the water droplet up and create a popping sound.
How to Prevent Oil from Popping When Frying
To prevent oil from popping when frying or stir-frying, it is important to keep the food dry. Typically, chefs will let the food air dry naturally or use paper towels to pat it dry, thus reducing the amount of water that can cause oil popping during the cooking process.
Additionally, to address this issue, you can also use salt or readily available ingredients in your kitchen, such as salt, ginger, lemon, or flour. Here’s how:
Salt
The simplest way to prevent oil from popping when frying is to use salt. When the oil is hot, add a teaspoon of salt to it. As soon as you see the salt dissolve, immediately add your food to the pan.
Not only does salt help prevent hot oil from splattering everywhere, but it also effectively removes any remaining toxins from the cooking oil.
Ginger
Ginger is commonly used as a cooking ingredient and is known to transform a regular pan into a non-stick pan. However, aside from this application, ginger can also be used as an effective oil-splattering agent.
Here’s how: Wash and peel a piece of fresh ginger, then cut it into thin slices. Rub the ginger onto the surface of the pan for about 2-3 minutes, then remove the ginger slices and add cooking oil to the pan as you normally would before frying.
Lemon
Similar to the ginger method, cut a fresh lemon into thin slices and gently rub them onto the surface of the pan. Wait for the pan to dry, then add cooking oil. Note that it is important to heat the pan before adding the oil; this will ensure that your food doesn’t stick to the pan and the oil doesn’t splatter during frying.
Flour
Aside from its use in baking and cooking, flour can also absorb moisture from food, thus preventing oil splattering during frying.
Here’s how: Add a teaspoon of flour to a pan of hot oil. When the oil starts to boil, slowly add your food to the pan. This way, your food will have a golden crust without sticking to the pan or causing oil splatters.
Additionally, you can also sprinkle a layer of dry flour onto the surface of the food to effectively prevent oil splattering.
How to Make KFC-Style Fried Chicken Without Oil Splattering
Ingredients:
– Chicken thighs: 4 pieces
– Soy sauce: 5 teaspoons
– Ginger: 5 thin slices
– Salt
– Flour: 250g
– Garlic: 4 cloves
– Cooking wine: 6 teaspoons
– Oyster sauce: 5 teaspoons
– Shallots
– Five-spice powder: 1 teaspoon
– Black pepper: 1 teaspoon
– Cooking oil
Steps to Make KFC-Style Fried Chicken
Step 1: Prepare the Chicken
– Rinse the chicken thighs and place them in a large bowl. Add a small amount of shallots, ginger, garlic, cooking wine, soy sauce, and oyster sauce, then mix well.
– Cover the bowl with plastic wrap and marinate the chicken overnight. If you’re short on time, marinate for at least 1 hour. Note that the longer you marinate the chicken, the more flavorful it will be.
Step 2: Coat the Chicken with Flour
– Place the marinated chicken thighs in a bowl of flour and coat them evenly.
– Dip the floured chicken thighs in a bowl of water, then remove them.
– Coat the chicken thighs with flour again. Note that flour tends to form lumps, so be sure to coat the chicken evenly.
– Let the coated chicken rest for about 30 minutes to allow the flour to absorb the marinade and prevent it from falling off during frying.
Step 3: Fry the Chicken
– Heat a pan over the stove and add cooking oil. Wait until the oil reaches about 70 – 80% of its smoking point, then carefully place the chicken thighs into the pan. Note that the oil should be deep enough to completely cover the surface of the chicken for a golden and crispy crust.
– Fry the chicken over low heat for about 15 minutes, turning it occasionally with chopsticks to ensure even cooking.
Step 4: Finish and Serve
– Once the chicken is golden and cooked through, remove it from the oil and place it on a plate lined with paper towels to absorb excess oil. KFC-style fried chicken is best enjoyed hot.
Serve the chicken with some chili or ketchup on the side. The chicken thighs will have a golden, crispy crust.
The meat inside the chicken thighs will be tender, juicy, and full of flavor without being dry.
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