I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn’t and I want to understand why it worked so I can duplicate the process.
I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.
Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.
In your opinion, Would this work or just be an abomination?
You’ve made a variation on Bechamel sauce (aka white sauce) using flour, milk, and oil (traditionally you would use butter)
The egg from mayo might have also helped it thicken
My first thought was white gravy, but I can see Bechamel fitting the description too. I guess it would be a matter of ingredient ratios.