Tapioca Chicken Fry Recipe: 59 Photos
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FAQ
You want a wet batter consistency. Coat the chicken with Tapioca Starch and let it sit for 5-7 minutes to prevent the coating from falling off. In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add in the Thai Basil and fry it for 30 seconds – 1 minute or crispy.
Tapioca starch has a different effect when used as a coating for fried foods. Instead of becoming slippery, it creates an exquisitely crunchy crust that will stay crunchy for a long time. Imagine the same beautiful crunch you hear when eating a potato chip but while biting into a chicken tender.
People may use tapioca flour when frying food. It makes a good coating for meat, fish, or other foods before the frying takes place. This helps create a crispy crust or outer layer during the frying process.
The Korean fried chicken is super crispy because potato starch is added to its batter and the chicken is fried twice. This second frying also cooks off the excess water in the chicken from the first frying. Korean fried chicken is known to stay extra crispy for a long time, even with a glazed surface.
It's also a great cornstarch alternative for fried goods but can break down in high heat, making it better for pan-frying than deep-frying. Use twice as much tapioca flour as you would cornstarch for best results.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
