How to make Chinese food Deep Fried Corn? we wanted to show you how to make one of my personal favorite dishes from the Hubei province-Jiaoyan Yumi, or Deep Fried corn.

Now this dish is part of the Chinese Jiaoyan flavor profile, a taste that you can find in a lot of different Chinese cuisines, but’s
often mistranslated into English as ‘salt and pepper’.

Why the mistranslation?

Well, because… at its core, ‘Jiaoyan’ refers to a mix of salt, that is, Yan and Sichuan peppercorn that is, Huajiao. Pepper, meanwhile, uses that same Jiao character and is sometimes also in the mix, thus the confusion.

Now know there’s a ton of local variants for this Jiaoyan flavor another classic Jiaoyan mix is salt, Sichuan peppercorn, fennel, and
dried tangerine peel in Cantonese cooking generally refers to a mix of salt, and ginger, and sometimes white pepper powder and we’ve even seen Jiaoyan refer to a mix of salt and five-spice powder.

How To Make Chinese Food Deep Fried Corn?

For our Hubei-style Jiaoyan spice mix, we’re using a half teaspoon of salt, a half teaspoon of Sichuan peppercorn powder, and the cheap powdered stuff actually works better here a quarter teaspoon of white pepper powder, and a half teaspoon of sugar together with a sprinkle of MSG to balance.

Now just FYI for Hubei-style Jiaoyan that white pepper’s actually kind of a rarity, but we quite like it, so feel free to go either
way there.

So right, for this dish, we’ll be frying two small ears of fresh corn which should give us about 250 grams of kernels.

Then we’ll be frying that corn together with about eight dried chilis, sliced into 1 cm pieces and deseeded three sprigs of
scallion, white and green portions separated and both thinly sliced, some aromatics, which was an inch of ginger finely minced, three cloves of garlic, also finely minced, and of course those scallion whites.

Then together with that spice mix we just made, that’s honestly it.

So before deep-frying, we’ll give that corn a quick blanch in hot water.

So just add in your corn, cover, and let that boil for about a minute and a half, or until you see the corn floating.

Then just take those out, toss them in a bowl of cool water to stop the cooking process or ice water if you feel strongly on the subject.

Then transfer to a strainer and let those dry off for about fifteen minutes or so.

Now to coat, some Jiaoyan dishes use just cornstarch and some coat with egg.

We personally prefer the midpoint between the two and add a little egg so crack that, and beat it until no stray strands of egg
white remain.

Now to your corn add in a tablespoon of cornstarch and mix well you’re looking for the cornstarch to absorb any obvious surface moisture.

So then add in just a tablespoon of your beaten egg, save the rest for fried rice or scrambled eggs or really whatever, and again feel free to just skip if you prefer.

Mix that well, then add five tablespoons of cornstarch.

Now, depending on how wet your corn kernels were this might need a little more or little less starch, so we’re primarily going by
texture here.

I know with the bowl we’re using it’s a little hard to tell what’s going on, so what you can see here is that the corn’s kinda sticking together but when you grab the corn the individual kernels can still easily flow from your hand.

For us, this took an extra tablespoon of starch to get here with this batch, so six in all, and now we can deep fry.

So in a wok get a couple of cups of oil up to 180 centigrade and with the flame on high toss in the corn.

Fry that for about 45 seconds, then shut off the heat and take it out.

Then we’ll do a double fry to crisp things up so heat the oil up to at least 195 centigrade,drop in the corn, fry for literally just ten
seconds, then take it out and drain on a paper towel-lined plate.

Now, to stir-fry.

As always, first longyau… get your wok piping hot, shut off the heat, add in a touch or about a half tablespoon of oil, and give it
a swirl to get a nice nonstick surface.

Flame on high now, immediately go in with the aromatics.

Now the reason the oil quantity’s so low here is because for Jiaoyan dishes you really want to keep everything dry and crispy
so just a quick fifteen-second fry until fragrant then in with the chilis.

Quick ten-second fry, then toss in your fried corn.

Give that all another brief ten-second fry together, then toss in your powdered seasoning and fry that all together for one more minute until you can see the seasoning’s evenly mixed in.

Scallion greens, in, quick fifteen-second fry, heat off, and out.

Hubei-style deep fried corn, done.

So this makes for a pretty easy and simple weeknight dish, although I know many of you may be scared of deep-frying so what we
do is have a little pot like this and put it next to our wok.

And then we strain the oil back in every time we’re finished using it and change the oil about like once every week.

So this makes for a very handy set-up.

But – I also know you probably don’t want to get in the habit of deep frying for health reasons, but there’s also another very important step in stir-fries called “passing through oil”, which takes the meat and dips it in high-temperature oil for about twenty seconds.

This step makes for very juicy meat and barely adds any calories!

So it’d be a great way to use up that oil.

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