Tang Yang Jie (Sugar Glazed Apples)

Background

Tang Yang Jie, also known as Sugar Glazed Apples, is a beloved dessert originating from the northeastern region of China. This traditional treat is particularly popular during the winter months and at festivals such as the Chinese New Year. The dessert is characterized by its contrasting flavors and textures—sweet, crunchy, and juicy apples are enveloped in a delicate and glossy caramelized sugar coating.

The creation process of Tang Yang Jie is an art form that requires patience and precision, symbolizing the meticulous craftsmanship of Chinese culinary tradition. The dish is not only a feast for the taste buds but also a visual delight, usually served immediately to maintain the crispiness of the sugar shell. This dish pairs well with a hot cup of tea, making it a favorite among many for a cozy winter treat.

Ingredients

• Apples - 4 medium-sized
• Sugar - 200g
• Water - 100ml
• Cornstarch - 2 tablespoons
• Oil - for frying
• Ice Water - for setting the glaze

Preparation

Preparing the Apples

Start by washing the apples thoroughly. Peel them and remove the cores using a corer or a sharp knife. Cut each apple into even-sized pieces, approximately one inch thick and uniform for consistent cooking.

Preparing the Glaze

In a saucepan, combine sugar and water. Stir the mixture over medium heat until the sugar is thoroughly dissolved. Avoid stirring too much to prevent crystallization. Continue to heat until the mixture reaches a golden amber color — this is the indication that your glaze is ready.

Coating the Apples

Dredge the apple pieces lightly with cornstarch. This will help the sugary glaze adhere better to the apples during the frying process. Shake off any excess cornstarch.

Cooking Process

Frying the Apples

Heat sufficient oil in a deep pan over medium-high heat. Test the readiness of the oil with a small piece of battered apple; it should sizzle and float to the top immediately. Carefully add the apple pieces into the oil, ensuring not to overcrowd the pan. Fry them until golden brown, then remove with a slotted spoon and drain on paper towels.

Glazing the Apples

Dip each fried apple piece into the sugar mixture, ensuring an even coating. Once coated, immediately plunge them into a bowl of ice water to set the glaze, creating a satisfying crunchy shell.

Enjoying Tang Yang Jie

The best way to enjoy Tang Yang Jie is right after the cooking process when the sugar is still crispy. The texture contrast between the crunchy sugar coating and the soft, warm apple inside is an experience like no other.

Accompaniment is key to elevating this dish. A typical companion for Tang Yang Jie is a warm cup of fragrant tea, which balances the sweetness of the dessert with its earthy flavors. If you have any leftover, store them in a single layer in an airtight container at room temperature to maintain the glaze's crispness.

Tang Yang Jie is more than just a treat; it's a creation that encapsulates the essence of traditional Chinese cuisine, reflecting a balance of flavors, a respect for ingredients, and the celebration of culinary art.