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Granulated tapioca starch, or tapioca granules, is a coarser form of tapioca starch derived from the cassava root. Unlike the fine, powdery texture of regular tapioca starch, granulated tapioca starch features larger, irregular granules. This unique texture gives it distinct properties that are particularly advantageous for frying applications.
Granulated tapioca starch is gaining popularity in the food industry for its ability to enhance texture while maintaining simplicity and versatility in use.
Granulated tapioca starch offers several advantages when used as a coating for fried chicken, elevating the final product to meet consumer expectations for crunch, color, and consistency.
The coarse granules of tapioca starch create a textured surface that crisps up beautifully during frying. This results in a satisfying crunch with every bite, making it ideal for achieving that signature fried chicken texture.
Tapioca granules absorb oil evenly and brown consistently, giving fried chicken a visually appealing golden hue. This uniformity enhances the presentation and marketability of the dish.
When mixed with water or other liquids, granulated tapioca starch forms a cohesive batter that clings well to chicken. This ensures that the coating remains intact during frying, reducing the risk of flaking or separation.
Unlike some other starches, granulated tapioca starch retains its crispy texture even after cooling. This makes it an excellent choice for fried chicken served at restaurants, fast food chains, or packaged as ready-to-eat products.
As a gluten-free ingredient, granulated tapioca starch caters to the growing demand for allergen-free and clean-label products. It also aligns with trends favoring natural, minimally processed ingredients.
Granulated tapioca starch is versatile and easy to use, making it suitable for both home cooks and large-scale food manufacturers. Below is a guide on how to incorporate it effectively into fried chicken recipes.
Ingredients:
Instructions:
Prepare the Chicken:
Clean and pat dry the chicken pieces. Marinate with seasonings if desired for additional flavor.
Mix the Coating:
Combine granulated tapioca starch, flour (if using), and seasonings in a mixing bowl.
Create a Batter (Optional):
Mix the dry coating with water or buttermilk to form a thick batter.
Coat the Chicken:
Dip each piece of chicken into the batter or directly into the dry mixture, ensuring it is evenly coated. For extra crunch, double-dip the chicken by repeating the process.
Fry:
Heat oil to 350°F (175°C). Fry the chicken pieces in batches until they turn golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve:
Remove the chicken from the oil and let it drain on a wire rack or paper towels. Serve hot for the best texture.
As a gluten-free, consumer-friendly ingredient sourced from sustainable cassava roots, granulated tapioca starch aligns with modern food trends while enhancing taste and texture. By using this versatile ingredient, chefs and manufacturers can elevate their fried chicken to new levels of quality and appeal.
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