You may at first think it is frivolous to be putting alcohol into batter. But the reason for this is, it does a couple of things, first it dissolves some of the gluten proteins in the flour, stopping the crust from becoming tough.

It also reduces the amount of water that the starch granules can absorb, and it boils off faster than water, so the batter dries out, crisps and browns quickly. The crispness lasts throughout the meal. That is the science behind using alcohol in batter. I don’t know who first discovered this, but let us now enjoy the outcome.

Deep Fried Chicken Wings: Baijiu Stlye

• 20 middle sections of chicken wings
• Pre-treatment ingredients: 1 teaspoon of salt, ¼ cup of cornflower, ½ teaspoon of baking soda.
• Batter dry ingredients: ½ cup cornflower, ½ cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ cup of water, ½ cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry the chicken wings with a kitchen towel, then coat each wing with mixture. Lay on wire rack, uncovered for at least 30 minutes, or over night

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu

4) Coat 4 or 5 chicken wings with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat process until all the wings are cooked.

Deep Fried Onion Rings: Baijiu Style

• Cut 2 large onions into ¼ inch slices, separate into rings
• Batter dry ingredients: ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Pre-heat your fryer to 350 degrees F.

2) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu

3) Coat 4 or 5 onion rings with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all the rings are cooked.

Deep Fried King Prawns: Baijiu Style

• 20 – 30 King prawns with the shells removed
• Pre-treatment ingredients: 1 teaspoon of salt, ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter dry ingredients: ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry the king prawns with a kitchen towel, then coat each prawn with the mixture. Lay on a wire rack, uncovered for at least 30 minutes.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu

4) Coat 4 or 5 king prawns with the batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all the prawns are cooked.

Deep Fried Fish: Baijiu Style

• 4 Fish fillets
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry the fish fillets with a kitchen towel, then coat each one with the mixture.

2) When ready to cook, heat your frying oil until a drop of batter sizzles.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat a fish fillet with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all fillets are cooked.

Battered Pork Balls: Baijiu Style

• 20 – 25 pieces of 1 inch cubed pork
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry cubed pork with a kitchen towel, then coat each pork piece with the mixture.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu

4) Coat 4 or 5 pork cubes with the batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all pork cubes are cooked.

Battered Chicken Nuggets: Baijiu Style

• 20 – 25 pieces of 1 inch cubed chicken breast
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ of cup cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry cubed chicken breast with a kitchen towel, then coat each chicken piece with the mixture.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu

4) Coat 4 or 5 chicken cubes with the batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all chicken cubes are cooked.

Deep fried Calamari Ring: Baijiu Style

 1lb of fresh squid bodies, thoroughly rinse the squid. Cut them into ¼ inch rings, place them into a bowl and add 1 clove of chopped garlic, juice off a lime, ½ a teaspoon of salt, a pinch of black pepper, stir to coat cove and refrigerate for 30 minutes.

Pre-treatment ingredients: 1 teaspoon of salt, ¼ a cup of cornflower, ½ a teaspoon of baking soda.

Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Dry each piece with a kitchen towel then coat each calamari piece with the mixture.

2) When ready to cook pre-heat your fryer to 375 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat 4 or 5 calamari rings with the batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all calamari rings are cooked.

Spam Fritters: Baijiu Style

• 1 tin of spam, open the tin and take out the spam, cut into slices, makes about 6 -8
• Pre-treatment ingredients: 1 teaspoon of salt, ¼ a cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Coat each spam piece with the mixture.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat 2 or 3 spam slices with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all spam slices are cooked.

Battered Sausage: Baijiu Style

• 1 1lb pack of sausages, separate links, makes about 8-10
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Coat each sausage with the mixture.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat 3 or 4 sausages with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all the sausages are cooked.

Potato Fritters: Baijiu Style

• 2 large potatoes peeled and sliced, makes about 10-12
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Coat each slice of potato with the mixture.

2) When ready to cook pre-heat your fryer to 325 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat 3 or 4 potato slices with the batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all the potatos are cooked.

Banana Fritters: Baijiu Style

• 4 bananas, peeled and cut in half, then cut in half lengthwise, it will make 16 pieces
• Pre-treatment ingredients: 1 teaspoon of salt, a ¼ cup of cornflower, ½ a teaspoon of baking soda.
• Batter ½ a cup of cornflower, ½ a cup of all-purpose flour, ½ a teaspoon of baking powder, 1 teaspoon of salt, ½ a cup of water, ½ a cup of V.I.P. Jiu 8 Baijiu.

Method

1) Mix together the pre-treatment ingredients. Then coat each banana piece with the mixture.

2) When ready to cook pre-heat your fryer to 350 degrees F.

3) While waiting for the oil to heat, make your batter by mixing the dry ingredients first, then whisking in the water and V.I.P. Jiu 8 Baijiu.

4) Coat 4 or 5 banana pieces with batter, using a pair of tongs to shake off the excess batter, carefully lower into the hot oil. Fry until golden. Remove to a paper towel lined plate and repeat the process until all the banana pieces are cooked.