I ran into something new with my wok cooking tonight.
Was attempting a simple chicken dish that I have done several times successfully. This time...the chicken was burned on the outside within 45 to 60 seconds.
I had not previously worried much about the oil getting too hot. Tonight I was wok'ing in the rain, and I had a pretty red hot bed of coals going on.
So...was it purely a matter of the peanut oil being too hot? Or did the rain hitting the oil contribute?
If just a matter of overheated oil, how do you regulate that?
The only other difference was that I added some of the new Dizzy Pig Bombay-ish to my normal seasoning. There is no sugar in it, so not sure it was a factor.