Question about Ginger Beef?

How does one get that crispy touch after deep-frying? Discussion welcome!!

As opposed to what?

The ginger beef I have been served in higher-end Chinese restaurants have a sort-of crunchy crystallized sugar feel. I always thought it was the cornstarch batter?

Yes, you need to use a cornstarch batter, and fry at very high temperatures, to get that effect.

-Paul W.

The ginger beef I have been served in higher-end Chinese restaurants have a sort-of crunchy crystallized sugar feel. I always thought it was the cornstarch batter?

The standard treatment in Chinese recipes that start with deep frying the meat is to mix the meat with an egg white and cornstarch and usually a little bit of salt.