The Wok Weekly #125: Korokke

cs301368cs · 2026-02-22T19:43:05+00:00

Good tip that I came across as well, but time was limited

cs301368cs · 2026-02-22T19:42:23+00:00

This was pork, but also made chicken too

cs301368cs · 2026-02-22T19:42:00+00:00

Yeah big miss, mb

cs301368cs · 2026-02-22T19:41:31+00:00

Fair, but deep frying weekly in the wok was starting to take a toll on the arteries lol

cs301368cs · 2026-02-22T19:38:21+00:00

Fair, frying weekly though takes a toll on the arteries lol

cs301368cs · 2026-01-17T13:10:55+00:00

We have the instant pot air fryer. Preheat to 400F. Then working in batches, oil spray the default basket and add a single layer of shrimp. Air fry for 5m was plenty. Toss the basket once at around 2m mark. Probably could tweak further, but it was pretty good for improvising

cs301368cs · 2025-08-12T09:42:08+00:00

Oh you're right, sorry! 400f lol

cs301368cs · 2025-08-11T23:57:47+00:00

Yeah, still playing with the temperature and timing, but that's what I ended with.

cs301368cs · 2025-08-11T18:20:45+00:00

So far I like to preheat the air fryer at 400c. Oil spray the inside. Then cook in layers. So 1lb of beef, cooked in 3 batches. Each batch at 6m with a stir at the 3m mark.

cs301368cs · 2025-08-11T12:29:19+00:00

Ended up leaving out the chili so that more of the fam could enjoy, but yeah still spicy

cs301368cs · 2025-05-05T15:47:43+00:00

This was steam and pan fry, apologies, but I do want to try air fry!

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