How to Make Fried Food Crispy and Delicious? The Choice and Skill of Coating Powder

The choice of batter and the method of frying are crucial to making a crispy and delicious fried food. Here's a detailed look at how to use different batter and steps to make your fried food crunchy and delicious, using three ingredients: vegetables, pork chops, and tofu.

Wheat Flour

Flour is classified into high gluten, medium gluten and low gluten according to its protein content. Low gluten flour has low gluten and is suitable for use as frying powder, resulting in a soft skin on the finished product after frying. Medium gluten flour is often used for Chinese pastries, while high gluten flour is used for baking.

Sweet Potato Starch

Sweet potato starch (sweet potato powder) is granular, divided into coarse and fine grains. Generally, the family chooses coarse sweet potato starch. The ingredients are coated with sweet potato starch and then fried. After frying, the taste is crispy and the crispness can be maintained for a long time.

Bread Flour

Bread crumbs are typically an outer layer of batter for fried foods. With very little stickiness, they won't easily stick onto the surface of the ingredients. Which is why, typically, the ingredients first get bathed in a batter or egg wash, followed by the passage through bread crumbs. This makes sure that the food is crispy and does not soften easily. During frying with bread crumbs, we should note to keep the oil temperature low and not fry for too long, otherwise the outer skin is easy to dark brown or burnt. Leftover white toast can be ground in a food processor into a fine powder that serves as the perfect bread crumbs.

Cornstarch

Cornstarch and tapioca starch both have coagulating properties and can almost be used interchangeably. The difference lies in the fact that cornstarch has a looser texture compared to tapioca starch, and it is slightly sweeter. If used as a frying flour, cornstarch is usually mixed with other types of flour before use to prevent the finished product from becoming too soft after frying.

Dry Powder

Using sweet potato starch can easily achieve the effect of dry powder frying. Coat the prepared ingredients evenly with sweet potato starch and let them sit for a few minutes so that the sweet potato starch is absorbed by the ingredients. This step makes the finished product crispy and not dry. 

Western Coating

Western batter (Glide Frying) is a low-gluten flour, egg wash, and then Breadcrumbs, the order is very important, the first two sequences can not be reversed, otherwise the finished product is both ugly and incomplete. The western batter not only causes the fried ingredients to be crispy but also allows them to retain their crisp a little longer when cold. And finally, after being blasted with 3 layers of stuff, the food is so tender.

Pulp

Paste material 60 grams Low gluten flour+20 grams
The ratio of low-gluten flour to cornmeal is 3:1, as well as 1 egg yolk. When mixing up this batter, it’s best to use ice water, but if you can’t find enough ice water, use ice cubes or chill it in the refrigerator after mixing. The fried version has a very crispy outside when fried. If you need to fry many ingredients, set a big bowl of ice cubes underneath the bowl with the batter, and dip the ingredients into the batter gradually before frying them.

With the above methods and techniques, you can easily make crispy and delicious fried food and enjoy the fun of food!

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