Food that is deep-fried is usually everybody?s favourite. Here's how you go about it.
Preheat your wok for 30 seconds before adding in your oil. When the surface of the oil shimmers with a thin haze appearing over it, it is hot enough to fry items like fritters or spring rolls to a golden crisp.
Oil that's hotter and with a thicker haze is good for deep-frying chicken pieces and fish slices.
Oil that has a noticeably denser haze (anything that is just hotter than usual) is ideal for deep-frying whole fish or large chicken halves.