What You Need to Know
The Maillard reaction occurs between 140°C to 180°C when cooking chicken and vegetables, and stir-frying typically involves high heat for short times. Excessive heat can lead to overcooking and the formation of acrylamide, while inadequate heat can result in undercooked chicken and vegetables.
Steps
- 1.
Kung Pao Chicken (Sichuan, China): Creates wok hei (breath of the wok) flavor
- 2.
Pad Krapow Gai (Thailand): Quick cooking preserves basil's aroma
- 3.
Chicken Chow Mein (Cantonese cuisine): Maintains vegetable crispness
The Science
Primary Reaction
Maillard reaction