Tapioca granules is a type of tapioca starch that has been processed into granules or pearls. Unlike the fine powder form of regular tapioca starch, granulated tapioca starch has a coarser texture and larger particles. This characteristic makes it ideal for culinary and industrial applications where a granular or textured starch is needed.
What is Tapioca Granules?
Tapioca granules, also known as cassava granules or tapioca coarse, is a form of tapioca starch processed into small, bead-like granules. These granules are larger than regular tapioca starch and are widely used in culinary applications.
In cooking and baking, granulated tapioca starch acts as an effective thickening agent. When added to liquids and heated, the starch granules absorb moisture and swell, creating a thickened mixture with a smooth consistency.
Additionally, tapioca granules is used in coating applications, such as for crispy fried chicken. The large granules provide a unique texture and enhance the crispiness of the fried coating when combined with other ingredients like flour and seasoning.
Overall, cassava granules adds versatility and texture enhancement to culinary preparations, making it a valuable ingredient for achieving desired consistencies and textures in various dishes.
Vietnam Tapioca Granules
Why choose Cassava Granules for Fried Chicken?
While it’s possible to fry food directly in hot oil, such as skin-on chicken pieces, it’s common to coat the food in starch granules first. This coating offers several advantages: it helps retain the food’s moisture, acts as a protective barrier to reduce direct contact with the hot oil for gentler cooking, and most importantly, creates a crispy texture when fried.
Tapioca starch granules are utilized not only for fried chicken but also for other fried foods such as seafood, tofu, and vegetables. The starch coating improves the crispiness and texture of these foods, making them popular options for various fried dishes.
Specification of Tapioca Granules:
– Starch Content: ≥ 85%
– Moisture: ≤ 13.0%
– Whiteness: ≥ 90%
– SO2 Content: ≤ 30 mg/kg
– Particle Size: 1.5 – 2.0 mm
– pH: 5-7
The specified parameters ensure appropriate starch content, moisture level, whiteness, particle size, sulfur dioxide content, and pH range, adhering to industry standards and providing consistent performance across various uses.
How to make Fried Chicken With Cassava granules
Here are the steps to prepare Crispy Fried Chicken using tapioca granules:
Prepare Ingredients
To prepare crispy fried chicken with tapioca starch granules, the primary ingredients required are chicken and tapioca starch. However, you can also gather additional ingredients to enhance the flavor and texture. Commonly used ingredients in fried chicken recipes include:
- Chicken pieces (such as bone-in thighs, drumsticks, or breast)
- Granulated tapioca starch (also known as granulated cassava starch)
- Salt and pepper (for seasoning)
- Cooking oil (vegetable oil or canola oil)
- Other ingredients for added flavor
Ingredients make Fried Chicken With Granulated Tapioca Starch
By combining these ingredients with chicken and tapioca starch granules, you can make delicious, crispy fried chicken with various flavors and textures to suit your preferences. Adjust the seasonings and additional ingredients to your taste for a personalized fried chicken experience.
Coat Chicken Meat with Granulated Tapioca starch
To achieve the best results when making crispy fried chicken with tapioca starch granules, it’s crucial to coat the chicken evenly. Follow this step-by-step guide:
- Prepare the Chicken:
Wash the chicken pieces under cold water and dry them thoroughly using paper towels. Season both sides of the chicken generously with salt and pepper, and optionally, add any other desired seasonings to taste.
- Coat Chicken with Tapioca Granules:
Put the granulated tapioca starch in a shallow bowl or dish. Roll each seasoned chicken piece in the tapioca starch, making sure to coat all sides evenly. Press the starch onto the chicken to ensure it sticks well.
Coat Chicken Meat with Granulated Cassava starch
Fry Chicken Coated with Coarse Tapioca Starch
- Heat Cooking Oil:
In a deep frying pan or skillet, heat sufficient cooking oil to fully immerse the chicken pieces. The oil should be heated to around 350°F (175°C) for frying.
- Fry the Chicken:
Carefully place each coated chicken piece into the hot oil, one by one, making sure not to overcrowd the pan.
Fry the chicken for approximately 12-15 minutes, turning occasionally, until they turn golden brown and crispy on all sides. Ensure the internal temperature of the chicken reaches 165°F (74°C) to ensure thorough cooking.
Fry Chicken Coated with Coarse Tapioca Starch
- Drain and Serve:
After cooking, use tongs to lift the fried chicken out of the oil and place them on a plate lined with paper towels to absorb any extra oil. Allow the fried chicken to rest for a few minutes before serving to allow the coating to firm up.
Crispy Fried Chicken finished with Granulated Tapioca Starch
By following these instructions, you can prepare delicious and crispy fried chicken using tapioca granules. Modify the seasoning and cooking duration to suit your personal taste preferences and achieve the ideal homemade fried chicken.
For further information about Vietnam native and modified tapioca starch, please refer to our Vietnam Tapioca Starch Website: https://vietnamtapiocastarch.vn/ or contact us at:
Whatsapp/Wechat: +84 98 352 4599
Email: marketing@viegoglobal.com