KITCHEN PRACTICE 2 — Single Fry vs. Double Fry
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Chapter: Chinese Cookery 8 — Deep-Frying, Chinese Style

TASK
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Fry one portion of coated meat with a single fry only, and a second,
equal portion with the full double fry. Compare crispness directly.

WHAT TO DO
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1. Coat two equal portions of the same meat in the same
   cornstarch-heavy dredge.
2. Fry the first portion once, at a moderate-to-hot temperature,
   until fully cooked through and golden — a single, longer fry
   rather than two shorter ones.
3. Fry the second portion using the full double-fry method: a first
   fry at a lower temperature until just cooked through, a short
   rest, then a second fry at a higher temperature to crisp.
4. Let both rest for a couple of minutes, then compare by tapping
   each piece and listening, and by tasting.

WHAT TO EXPECT
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- The single-fried portion should still taste fine and look
  reasonably golden, but its coating will likely feel softer and
  less genuinely crunchy, especially once it's cooled slightly.
- The double-fried portion should sound noticeably crisper when
  tapped, and should hold that crunch better as it cools, rather
  than softening as quickly.
- The difference may be subtle right out of the fryer but should
  become more obvious after both have rested for a minute or two.

WHY THIS WORKS AS AN ANSWER
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This is a direct, side-by-side test of the exact same principle
Japanese Cookery's own karaage chapter already demonstrated — the
double fry isn't an arbitrary extra step, it produces a genuinely
crisper, longer-lasting coating than a single fry of the same total
duration. Seeing the identical underlying result show up with a
completely different coating and cuisine reinforces that it's a real,
transferable technique rather than something specific to one dish.