CantoneseHard 60 min serves 4 Vegetarian-ok

Crispy Fried Milk (炸牛奶)

Name: Crispy Fried Milk (炸牛奶)
Total time: 60 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: whole milk; cornstarch; caster sugar; butter; all-purpose flour; egg, beaten; panko breadcrumbs; neutral oil (for frying)

炸牛奶 · zhà niú nǎi

家庭快手版 · Home version: 家庭版用全脂牛奶+玉米淀粉，冷藏定型后炸；餐馆版有时加吉利丁增强定型。

Fried milk is a Cantonese paradox—crispy outside, creamy inside, hot milk that somehow doesn't burn your mouth. My Cantonese friend in Guangzhou learned this at a dim sum school, amazed that milk could be fried.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

whole milk全脂牛奶🛒 local500 ml
cornstarch玉米淀粉🛒 local50 g
caster sugar细砂糖🛒 local40 g
butter黄油🛒 local15 g
all-purpose flour中筋面粉🛒 local50 g
egg, beaten鸡蛋（打散）🛒 local1 large
panko breadcrumbs面包糠🛒 local100 g
neutral oil (for frying)中性油（炸用）🛒 local500 ml

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Instructions

1Combine milk, cornstarch, sugar, and butter in saucepan. Cook over medium-low heat, stirring constantly, until thickened like pudding.
🔍 Look for
Visual: 混合物厚裹勺子，拖过留痕Mixture coats spoon thickly, leaves trail when dragged
You know it's right when: 呈布丁状，离开锅边Pudding consistency, pulls away from pan sides
2Spread onto tray, refrigerate 4+ hours until firm enough to cut.
🔍 Look for
Visual: 表面硬实，按压回弹Surface firm, springs back when touched
You know it's right when: 刀切 cleanly，不粘Knife cuts clean through without sticking
3Cut into rectangles, dip in flour, then egg, then panko.
🔍 Look for
Visual: 涂层均匀，无裸露Coating is even, no bare spots
You know it's right when: 面包糠粘附不掉落Breadcrumb sticks without falling off
4Heat oil to 175°C, fry milk rectangles 1-2 minutes until golden. Serve immediately.
🔍 Look for
Visual: 外壳2分钟内变金黄Crust turns golden in under 2 minutes
You know it's right when: 咬下咔嚓，内里滚烫Crackles when bitten, hot center
5Prepare three shallow bowls: one with flour, one with beaten egg, one with panko breadcrumbs.
🔍 Look for
Visual: 三站依次排列Three stations arranged in line
You know it's right when: 每站有足够涂层材料Each station has enough coating material

Tips

· Must refrigerate until very firm—soft milk will collapse in oil
· Work quickly when frying—the outside cooks fast, inside stays cold initially
· Cut into uniform sizes for even cooking

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide