Then comes the frying itself. The oil needs to be hot - around 350 F - to ensure the chicken gets that perfect golden-brown crust. Fry it too low, and you'll end up with greasy chicken; too high ...

Heat a wok over a high flame and when it’s hot, add about 10ml (2tsp) of cooking oil. Swirl the wok so the surface is lightly coated with oil.

Salt (Sodium): Too much sodium can raise blood pressure, increasing the risk of heart disease. Saturated and Trans Fats: These unhealthy fats, often found in fried and processed foods, can raise ...

Heart disease risks associated with fried chicken consumption extend beyond cholesterol concerns. The cooking process creates harmful compounds called advanced glycation end products (AGEs), which ...