Deep fryer for Chinese cookery

tomfoolery60

Hello - I've been doing a bit of Chinese cookery lately using a Wok with good results. There are some more advanced recipes that call for deep frying in a wok of hot oil and then finishing in another wok in a normal manner (e.g. Sweet and Sour Pork). There are also things like fried dumplings and squid I would like to try.

Since I have a lifelong aversion to chip-pans any any boiling vat of oil that isn't contained in a safe deep fryer type device, I was wondering if anyone had any experience in using a fryer for Chinese cookery as an alternative to the wok?

I imagine it should do the trick as it is a boiling pot of oil like the wok would be but I would be interested to hear of anyone's experiences if they have any or indeed any recommendations.

Cheers!

dudara

For Chinese cooking, I deep fry in the wok. In my experience you don’t need much oil because of the size of the base and the steep-ish walls.