Chef Sang Yoon schooled the crowd in frying at the 33rd annual Food & Wine Classic in Aspen today and reminded everyone that fried doesn't have to mean unhealthy. "There's more fat in a lot of salad dressings then there is in fried chicken. Food has a lot of water in it and oil and water don't mix. If your food is greasy, you're doing it wrong," he says.
Follow these simple steps for light, crispy dishes.
1. Use something carbonated like club soda or beer in batter for lightness. Yoon prefers beer because it has protein. "Protein creates webbing so it gives batter structure and creates a barrier to help keep frying oil from getting into food and making it greasy," says Yoon.