Texture is a big part of eating. Last week, the dry fried chicken from Shanghai House was just wonderful. Coated with a crispy cast like batter, one slight bite shatters the candied coating. The sauce is a marriage between a thick sweet honey and vibrant spicy chili tones.
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1 response so far ↓
1 Angela // Dec 1, 2009 at 5:45 pm
Shanghai House has always been one of my favorite restaurants. I usually order dumplings and side dishes and call it a super delish and satisfying meal. Some of the side dishes I recommend are the vegetarian goose, spicy beef tendon, and drunken chicken. Oh…and don’t forget to get the sweet soy milk. Yum! I will definitely try the dry fried chicken next time. Thanks for the recommendation. Side note…the Shanghai house on Balboa is better than the one in Millbrea.
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