CASHEW NUT SHELL OIL
HOW TO USE TAPIOCA STARCH GRANULES FOR FRIED CHICKEN AND FRIED SQUID
Ingredients:
- Chicken or squid
- Granulated tapioca starch
- Eggs
- Seasonings: salt, pepper, MSG, minced garlic, minced ginger, fish sauce
- Cooking oil
- Flour (optional)
Step 1: Prepare the Ingredients
Prepare the Chicken or Squid:
- Chicken: Clean and cut into bite-sized pieces.
- Squid: Clean, peel the membrane, remove the ink sac, and cut into rings or leave whole if small.
Marinate the Chicken or Squid:
- Place the chicken or squid in a bowl and add a bit of salt, pepper, MSG, minced garlic, minced ginger, and fish sauce.
- Mix well and let it marinate for about 15-20 minutes to absorb the flavors.
Step 2: Prepare the Tapioca Starch Coating
Beat the Eggs:
- Crack the eggs into a bowl and beat them until smooth.
Prepare the Coating:
- Place the granulated tapioca starch in a separate bowl. For extra crispiness, you can mix in a bit of flour with the tapioca starch.
Step 3: Fry the Chicken or Squid
Heat the Oil:
- Pour oil into a pan and heat it to around 170-180°C (340-360°F).
Coat the Chicken or Squid:
- Dip each piece of chicken or squid into the beaten eggs, then roll them in the granulated tapioca starch, ensuring an even coating.
Fry:
- Place the coated chicken or squid into the hot oil. Fry until golden and crispy, which should take about 5-7 minutes.
- Remove and drain on paper towels or a wire rack to remove excess oil.
Step 4: Serve and Enjoy
- Serve the fried chicken or squid on a plate. You can enjoy it with chili sauce, mayonnaise, or a tangy fish sauce dip, depending on your preference.
With this easy recipe, you’ll be able to make deliciously crispy fried chicken and squid using granulated tapioca starch. Enjoy your meal and impress your family and friends with your cooking skills!
