I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn’t and I want to understand why it worked so I can duplicate the process.
I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.
Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.
In your opinion, Would this work or just be an abomination?
Exactly that. I told my auntie about using mayo instead of butter, and according to her and Google, the sauce should have been lumpy instead of creamy and delicious like it was. So I was trying to figure out what I did right, to make it repeatable and so I can add it to my recipe book.
In my experience, if you make gravy in the same pan after making fried chicken, it’s going to come out delicious, because chicken grease = delicious. So as long as you’re frying chicken, then adding flour and milk to what’s left in the pan and cooking it, it’s going to taste good.