I have attempted deep frying twice, and every time I do, the outside never gets sufficiently brown, and the meat gets dry within moments of coming out of the oil. I have tried both chicken and pork, both the same sad story. First I marinated the meat, then I dip it in flour/cornstarch, then fry it. But it never comes out right. I am trying to deep fry the meat in about 1 inch cubes for Chinese dishes (like Sweet and Sour Pork), but the effects is ruined by the soft outside and dry inside.