Deep-frying is used to produce crisp-textured food. In some Chinese dishes, the meats are deep-fried in a light batter for a crunchy outer coating, then stir-fried together with vegetables and flavorings.

Deep-frying requires more oil and higher temperatures than stir-frying. Right oil temperature is the most important thing. If the food sinks when deep-fried in a wok, the oil is not hot enough. If the food becomes brown immediately, the oil is too hot.