Most often it is topped with scallions and served with crispy fried garlic.
Cooking time is reduced substantially, but the breading texture is much softer (less crispy) than deep-fried chicken since moisture remains in the breading.
The result is crispy and not unlike seaweed.
This led to the development of very thin, dry and crispy flatbreads (flatbrd) that could be stored for many years.
The dry-land variety has a crispy texture and used for making taro chips.
Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.
Chow mein consists of fried crispy noodles with bits of meat and vegetables.
The dish consists of small chunks of fried chicken breast meat covered in a crispy batter coating.
