Some people prefer to cook their chicken with baking powder instead ofSalt and Pepper. Canola oil and peanut oil are other popular options. Not only does it give a great coating to chicken, but it is a good source of energy and even helps with healthy digestion. Stir until the salt and sugar dissolve. Cover and refrigerate for 2-4 hours. Baking powder is used to help make fried chicken crispy. For the spices in the brine, you can pretty much go nuts. Adopt the method and never serve a thin sauce again: 1) When you need a shortcut, stir equal amounts cornstarch and cold water in a small bowl until smooth and the consistency of heavy cream. Set aside. It is non-GMO and gluten-free, while still offering a great option for coatings. Add chicken, cover, and refrigerate for 1 hour. In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper. Cornstarch Is the Secret to the Crispiest Fried Chicken You might keep cornstarch on hand for thickening gravy and making near-instant pudding at home. 4 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) However, at the end of the day, the best flour to use for fried chicken is all-purpose flour. can you cook steak if its a little frozen? Furthermore, Lacademie says that potato starch is well-suited for the job due to its ability to withstand high temperatures and that it even has some meat tenderizing capability. Wash the chicken under cool water, then place it in large bowl or container. How To Use Potato Starch For Frying When the 15 minutes is up, flip the chicken and air fry another 5 minutes. In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking powder, salt, paprika, and cayenne, about 30 seconds. Whether or not you think adding baking powder to your chicken makes it crispy is up to you! The yellow tint of the flour helps to add an extra gold-brown to the fried chicken. So, should you cover your chicken when frying it This question can be difficult to answer because there are pros and cons to both options. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust. This barely flour is made from finely ground whole barley grains, and has a subtly sweet and nutty flavor, with an additional boost of fiber. 1/3 cup (50g) Diamond Crystal kosher salt; if using table salt use half as much by volume or same weight, 3 1/2 pounds (1.6kg) skin-on, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), 1 cup (5 ounces, 140g) all-purpose flour, such as Gold Medal Blue or Brown Label, 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, 2 quarts (1.9L) vegetable oil, for frying. Given potato starchs properties, you might wonder why I include any wheat flour at all in this recipe. Aside from the chewy, starchy goodness of a regular mochi, this one is also crispy on the outside. Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking . Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. As time goes on, you will notice your dry batter will naturally have clumps from the wet batter anyways just use your fingers and smush them back into the dry flour to break them into smaller pieces. Furthermore, Lacademiesays that potato starch is well-suited for the job due to its ability to withstand high temperatures and that it even has some meat tenderizing capability. Add 2 cups flour, 2 tablespoons cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. The real magic comes from the starch's interaction with the chicken and the oil. You can choose to use self-raising flour for fried chicken if you wish, but just remember that as the name suggests, self-raising flour contains ingredients that cause it to rise when cooked. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor. It is a good substitute for wheat flour in sweet and savory dishes, so it will fit well being used to coat fried chicken. Transfer to a large plate or platter. Grab a bag of all-purpose flour today and try out different flavor combinations when cooking your next batch of fried chicken. Fry each piece for 2-3 minutes, or until golden brown. The yellow mustard in the recipe is not a traditional Korean ingredient: Just as Korean chicken shop owners do, I like to add my own twist.If you cant find wingettes or drumettes, you can use a cleaver to cut regular drumsticks into two pieces each, 2 to 2 inches long.The fried chicken will stay crispy for hours. Mix the paprika with the flour in a medium bowl with a baking sheet set up next to it. Along my journey, I actually really fell in love with writing about food. If using the peanuts, place them in a slotted spoon or a small fine-mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Its quite sweet, a little tangy, with just a whisper of heat (the dried red chili peppers are more fragrant than spicy), and a bit sticky. Other choices include classic buttermilk for fried chicken or even pickle juice for a fried chicken sandwich or kimchi liquid for your fried chicken. Semolina gives a crunchy finish to fried chicken, without being grainy. Add 2 tbs of the buttermilk marinade from the ziploc bag to the flour mixture, mixing it well into the flour. It is not only delicious for chicken, but it can also be used in a variety of other dishes, such as fried rice or tempura. Not only is cornstarch an excellent source of fiber, it also has a low GI (gluten-free) rating. Step 1: Place 1 to 2 cups of uncooked rice in your blender, coffee grinder or food processor. How to Make Air Fryer Fried Chicken. Join thousands of TheSuperHealthyFood subscribers and get our best recipes delivered each week! Pour buttermilk over the top and stir to coat each piece. How long is fried chicken good for? Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar. Heres how to store fried chicken. A blend of potato starch and wheat flour enhances the batters crispiness, inhibits gluten formation, and limits oil absorption. Marinade/Brine Chicken. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Eaters translate this delicious science as crispiness. cup of corn starch or potato starch 2 cups of flour (all-purpose) 1 teaspoon of pepper (black) 2 teaspoons of onion powder 4 teaspoons of pepper (cayenne) 2 teaspoons of salt Wet Batter cup of ingredients (dry-mix) cup of white vinegar cup of water (it is preferable that it is cold or carbonated) Super crispy on the outside and tender and juicy, this air fried chicken is loaded with spices and tastes 1000x better than frying in oil and is so much healthier too! Today, many people are interested in frying chicken. It's best to avoid oils with a lot of polyunsaturated fat, including soybean, canola, and sunflower oil as they oxidize during cooking, Healthline adds and protein- and carb-rich butter just burns, so it's not good for deep frying. BBC explains that the rendition popularized in the South is batter-coated and fried in oil until it develops that irresistible crunchy exterior. Add the soy sauce mixture and stir to combine. It can be either potato starch or corn starch but. How to Make Chicken Fried Chicken. 1/2 cup potato starch oil, for deep-frying white sesame, for garnishing Dressing: 2-3 tablespoons Korean gojuchang red pepper paste 1 tablespoon apple cider vinegar 1 tablespoon hot water 2 tablespoons honey 1 tablespoon soy sauce Instructions Season the chicken with some salt and black pepper, then coat well with the potato starch. I like to add fresh garlic and a few bay leaves to keep things simple but if youre feeling fancy, you can definitely add more exotic spices in as long as the salt to water ratio is 3-4 tablespoons to 8 cups of water. In a separate bowl, mix the cornstarch and seasoning. Combine 4 cups cold water, 1 tbsp salt, and 2 tbsp sugar. Baking soda is made from sodium bicarbonate and baking powder is made from potassium carbonate. National Chicken Council reports that the average American consumes nearly a hundred pounds of chicken each year, and that number is expected to grow. By the way, if youre searching for a better pot to deep fry your chicken in, we have an article you might be interested in reading: The Best Pots For Deep Frying. The starch helps keep the meat moist, promotes steady cooking, and ultimately builds the perfect golden crust, says America's Test Kitchen. Rye or barley flour give the fried chicken a very rich, mouth-filling flavor. To utilize potato starch, The New York Times suggests dredging your chicken in a mixture of starch, salt, and pepper. Stir until well combined. It is able to give an even, all-over coat, and infuses well with different herbs, spices, and flavors. This recipe, however, is more geared toward preparing the actual chicken wing than it is for sauce. Place the beaten egg in a medium bowl with the chicken seasoning. Preheat oven to 350 degrees F (175 degrees C). (for deep-frying) For the Seasonings 1 knob ginger ( tsp grated ginger with the juice) 1 clove garlic Tbsp soy sauce Tbsp sake (you can substitute with dry sherry or Chinese rice wine, or omit it) tsp roasted sesame oil For Serving (Optional) lemon wedges Both baking powder and cornstarch are commonly used in cooking, but they have different purposes. Rice flour is very popular in Asian cuisine. Flour & Corn Starch: The chicken is breaded with a mixture of flour and cornstarch . Being a plain-tasting flour, you really can explore different tastes and flavors when using all-purpose flour, and it is so readily available at all supermarkets that you should never have any trouble finding a packet to keep stocked in your pantry. Keep Warm. As each piece is done, transfer to the prepared strainer. Mix well. The cornstarch also absorbs some of the moisture. There are gluten-free options, and more natural flours to use. Heres how to make the perfect batch of fryed chicken with cornstarch: 1. Heres how to avoid it by using the right temperatures. Add the chicken and peanuts to the bubbling sauce and toss with a wooden spoon to coat. Brown rice starch can be used in place of potato starch if you want to make a more wet, sticky dish. Fried chicken is a popular dish all over the world and it is a great option for those who want to have some delicious and healthy food at the same time. There are a good few options to choose from when deciding on flour to use for fried chicken. Dip in wet batter. Olive oil is popular for a reason. That's what makes it so crispy and crunchy. As it is made from finely milled white or brown rice, rice flour is gluten-free, which is perfect for those who are on a gluten-free diet, who still want to enjoy some crispy fried chicken. Season your chicken with salt and other spices if desired. This low carb fried chicken recipe is entirely grain free, gluten free, nut free and pork free. Mix well with hands to make sure each wing is coated in egg and seasonings. Batter also has another benefit, which is it creates a thin, crispy shell, which you see in the double-fried crust ofKorean fried chicken, and in the light and puffy shell oftempura. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Rye and barley flour are both heavy tasting flours and go well with darker chicken meat such as the thighs and drumsticks. Southern Living warns cooks not to overlook the brining process, writing that a tablespoon of salt per three quarts of water is sufficient to help make the chicken more tender and flavorful. Here are three methods that can be used: pan frying, deep frying, and baking. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Cornstarch is a thickening agent that can be used to make fried chicken look more like chicken nuggets. Rye or Barley Flour. Over the years Ive received many touching, funny, and happy stories from people trying, loving, and sharing my recipes with others.Fried chicken has been incredibly popular in Korea since the 1970s, and there are many fried chicken shops around the country. Add more flour and cornstarch as necessary, but add them in equal parts. 7 Best Powdered Ketchups (And What They Taste 7 Best Blue Lotus Teas (Flowers And Powders), 7 Best Powdered Ketchups (And What They Taste Like), Salt On Apples (The Hack We Bet You Havent Tried), Best choice overall, neutral flavor and golden-brown coating, The best choice for extra crunchy chicken, Lighter, tempura-like coating, gluten-free. 4. Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika . Gus's World Famous Fried Chicken got its start in Mason, Tennessee, in 1973, as . To achieve it, you'll need to call upon an ingredient you may already have in your pantry. Due to tradition or cultural preference, battering isnt the go-to method, and dry-dredgedSouthern fried chickenreigns supreme. Heat up some oil in a large skillet over medium heat and add the cornstarch mixture to the pan. Toss with corn starch. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me! Step 2 Set up dredging station: In one shallow bowl, whisk together milk . Place 1/2 cup cornstarch in large zipper-lock bag. The mixture should be well combined so that chickens dont stick to the pan, and added enough water or oil to cover the bird. Its a much better choice than all-purpose flour, which can be heavy and take too long to crisp up, resulting in over-cooked or oil-logged fried foods. Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. Potato starch works best with chickens, but corn starch works well as well. Place 1 cup buttermilk, 2 egg whites, and 2 tablespoons vodka in a medium bowl and whisk to combine. Southern cooking diva and celebrity chef Paula Deen adds a touch of hot sauce to her liquid mixture, while Alton Brown relies on cayenne . In a medium-sized bowl, whisk together the flour, cornstarch, 2 teaspoon salt, paprika and black pepper. Southern Living states that peanut oil is traditional, but olive oil, avocado oil, coconut oil, and grassfed ghee, tallow, and lard with their healthy fats and high smoke points are also great options, per Healthline. The secret to getting a lot of nooks and crannies for the crispy texture iscovering the freshly wet battered chicken with a pile of the dry flour mixandsqueezing the flour onto the chickenandshaking it out vigorously! I keep this step optional because not everyone will want a juicy chicken and not everyone has the time to brine but whenever I fry chicken I definitely brine my chicken for a minimum of 4 hours. 1 clove garlic, minced egg, beaten cup potato starch cooking oil, for frying Nutrition Info View Info Preparation In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. In a large bowl, beat the eggs with a pinch of salt. Directions Step 1 In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Yes, You can Fry CHicken in olive oil, and not only chicken you can use olive oil to fry almost anything and its very safe. It also contains fewer calories and carbohydrates than all-purpose flour, which is good for those who are watching their waistline. Flour/Potato Starch - The key to a crispy chicken is adding a bit of starch into your flour mix. White Lily flour is a Southern classic, but its reputation extends out of the South! This site is owned and operated by Elli & Tee Inc. Foodsguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. WHAT TYPE OF OIL DO YOU USE TO DEEP FRY CHICKEN? Make the fried chicken Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350F (176C). For this crispy fried chicken recipe, the temperature is important. Add it back to the dry batter for an extra coating, shaking off excess flour. Early on in my recipe testing, I tried mixing batters of mostly potato starch, but these batters produced coatings that were glass-like and excessively crunchy, and they didnt brown that much, even after lengthy frying. The chicken staysjuicyandflavorfuland thebatter never falls off the chickenso each bite is crispy to the end! Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours. Repeat with the remaining of the chicken, making sure to bring the oil back up to 340F between batches. Potato Starch. Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. You are still able to add spices and herbs to the semolina flour before dusting it onto the chicken, and the semolina flour holds these flavors well. Peanut oil also works and has a super high smoking point, which makes it the ideal oil to deep fry with but its a very expensive oil, and if you deep fry often and change the oil all the time the bill can add up! Place chicken pieces, one at a time, in the bag, seal and shake to coat. I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. For this reason, many restaurants use a combination of flour and cornstarch to create a final recipe. I like to use self-rising flour for fried chicken because it will automatically puff up a little and be extra crispy. Cornstarch is a natural low-fat cooking agent that helps to prevent sticking and promote even frying. Crispy Cornstarch Chicken Wings are baked in the oven and fried in an air fryer. There are also countless styles and variations. All-purpose flour holds up well to prolonged heat, and it is still able to hold onto the flavors, spices, and herbs you add into it. Save my name, email, and website in this browser for the next time I comment. It also has a sweet flavor so it works well with poultry. It is the perfect flour to create an airy, crispy crust for fried chicken. The best oil to fry chicken in depends on what type of chicken you are frying. Fried chicken, which BBC reports to have gained popularity in the Antebellum era of the southern United States, has since taken over world cuisine and culture. Cuts through the greasy, heavy nature of fried chicken. Mix well. Make sure that the chicken is covered with the brine. Dry chicken well with a paper towel or by air-drying in the fridge. This particular option comes with two 5-pound bags of flour, so if youre making flour for a big batch of people then youre definitely covered! My favorite way to make fried chicken is with boneless dark meat because it stays juicy, cooks more quickly, and has double the surface area for a crunchy batter. Fry the chicken in the hot oil for 14-15 minutes, flipping the pieces with tongs every couple of minutes. I guess thats why they call it all-purpose! Place a wire rack on a rimmed baking sheet. Dip each chicken wing in the egg mixture, then coat in the cornstarch mixture. Cornstarch substitutes for pan frying and deep frying: If you dont have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. 2. But what if you could have a batter-fried chicken with a light and crispy crustand alsosome of dry-dredged fried chickens heft? Pour about 1 cup of milk in the marinated chicken. ( cup all-purpose flour, cup cornstarch, teaspoon baking powder). Heres what you need to know about each option and which one might be better for your next fried Chicken dish! Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch. Make sure that the chicken is covered with the brine. Olive Oil. Add the egg and potato starch to the chicken. Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe. In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking powder, salt, paprika, and cayenne, about 30 seconds. Dredge each chicken piece in the flour mixture first, then dunk. It is lighter than traditional all-purpose flour, and this allows it to crisp up more than other flours when it is fried. Fry chicken for 12 minutes until golden brown and cooked inside. Flour will do just fine as a breading, but it wont get as golden and it doesnt quite achieve that coveted crispiness. Hello! MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE, INGREDIENTS FOR EXTRA CRISPY FRIED CHICKEN, HOW TO MAKE THE BEST CRISPY FRIED CHICKEN. Got leftovers? This makes a "dry" batter. How To Cook Tyson Chicken Strips In The Air Fryer. Allergy Safety. As long as your oil is between 300 and 350 degrees Fahrenheit, your chicken should come out perfect. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. This will help keep the bird moving so that its skin doesnt get too crispy or dry. I have read and agree to the terms & conditions. First fry: Working in batches, fry the chicken in cooking oil heated to 345 degrees F for 5 to 7 minutes. What impact can gender roles have on consumer behaviour? The two key ingredients in both baking soda and baking powder are baking powder and chicken broth. Add in chicken pieces. Combine the baking powder, 1 teaspoon salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. Add half of chicken to batter and toss until well coated. Semolina and ground wheat flour are both wheat flours, but they come from different kinds of wheat. Marinate chicken wings. The temperature of the oil is critical. Shake off any excess. Add this mixture to the first bowl and stir until well combined. MyUltimate Super Crispy Fried Chicken Recipeis made with a mix of flour andpotato starch. I ate a whole lot of burnt crispy chicken with raw insides this year (blech) and I found that my biggest issue was the outsides were always cooking faster than the insides so I was getting a lot of dark brown (borderline burnt) crispy chicken with raw insides. Stir until well combined. Return oil to 350F (177C) and repeat battering and frying with remaining chicken. My ultimate crispy fried chicken recipe has only 3 main requirements. Coat the chicken in the flour mixture, and gently shake off any excess. Add the soy sauce mixture and stir to combine. Deep-fry, turning the chicken with tongs, for 10 to 12 minutes, until all sides are light golden brown and crunchy. Rye and barley flour are both heavy tasting flours and go well with darker chicken meat such as the thighs and drumsticks. Whether this is due to the baking sodas ability to help in the frying of the chicken or because it also contains magnesium oxide, which helps with meat preservation, is unknown. Your friend, Jaron! Durum wheat is finely ground, and the semolina flour has the signature yellow tint. This collection of fried chicken recipes with potato starch are a lot better than the regular ones. Medical News Today explains that starches are complex carbohydrates that plants use for the storage of energy and make up part of a healthy human diet. Once the chicken has been dried out, we are ready to lightly coat the chicken with the dry mix to remove the moisture from the skin even more from the starch and so that the wet batter will have something to actually cling on to and not just wick off the slippery skin. Set the chicken aside. Add right before frying to achieve that super crispy texture. There isnt much to it because crispy fried chicken to me is meant to be simple, comforting, and delicious. This anomaly is typically caused by the oil used to cook the food being too hot, causing it to break down the proteins in chicken and create an incorrect color. Add potato starch. And yet, while you cant go wrong with the classic dry-dredge, Id argue that batter-fried chicken is cleaner, faster, and requires less effort to make. In side-by-side testing, I found that recipes with wheat flour tended to produce a dense, tough coating that was all too reminiscent of bad tempura batter. Covered and refrigerated, it will even stay audibly crispy until the next day. The semolina is double milled and crafted carefully to have a durable texture and deep, rich flavor. You can even add a couple of tablespoons of the wet batter into the dry mix, and using your fingers break up the wet batter into the dry mix. USDA experts said that its safe to fry with olive oil (extra virgin olive oil), but they dont recommend frying with butter or coconut oil. Cover the bowl/container, then place in the refrigerator overnight. Bread each chicken wing and place in a large bowl. Dredge in the dry mix again and squeeze the dry mix into the chicken and vigorously shake it to create nooks and crannies. The crunchy fried texture you will get from semolina will hold up well if you are dipping your fried chicken into sauce, and will not piece apart and fall off the meat. Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. , Avocado Oil. Rice flour absorbs less oil than other flours while frying, resulting in fewer calories from fat and a less oily product, says Mike Manno, research and development chef at CSSI, a foodservice agency. A recent study suggests that, yes, it can. Now that you know the culinary science behind the potato starch used in fried chicken, you're on your way to creating not only Southern-style fried chicken but also Korean fried chicken, Japanese karaage, fried fish and shrimp, and tons more of crispy, greasy goodness. cornstarch is a compound used to make crispy chicken wings. This flour is also great for all sorts of baking. It is non-GMO and gluten-free, while still offering a great option for coatings. Instructions. Cornstarch will make your fried chicken better. While chickpea flour has a dense texture, it can create a beautifully light batter when combined with some club soda. They both inhibit gluten formation, limit oil absorption, and produce a crispier texture. This version is crunchier than any fried chicken youve probably ever eaten. If you take a look around my blog, youll notice that I have a lot of deep-fried recipes, so Ive had a lot of time and practice with the different types of batters and techniques! The most popular choice is all-purpose flour, which consistently gives the best results. Potato starch is made by crushing raw potatoes (much less appealing than mashed potatoes) to free the starch molecules from the broken potato cells, Medical News Today adds. Cooking chicken wings perfectly is made easier when you have both an Omega and an Air Fryer on hand. Once the chicken has drained, transfer to a large bowl. Whisk together the buttermilk, hot sauce and eggs. Set a wire rack in a second rimmed baking sheet. Your email address will not be published. This 100% all-natural white rice flour is a perfect gluten-free option to use for fried chicken. Although fried foods have a reputation for being unhealthy, this can be addressed by eating them in moderation and choosing the right oil. Seal and shake until all the ingredients are well combined. Is cornstarch or baking powder better for crispy chicken? Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hotjust the way you like them. USE A MIX OF WET BATTER & DRY MIX TO GET MORE FLAVOR IN THE CRISPY BATTER! Deep-fry, turning occasionally, for 10 to 13 minutes, until all the chicken pieces are dark golden brown and very crunchy. Add some salt and spices to the rice flour and you have a light, yet crispy, fried chicken coating. You can also use regular flour with a little baking soda and baking powder mixed in. It's affordable, widely available, and has a mild flavor and agreeable texture that lends itself to an array of cooking methods and dishes. You will need the following Korean fried chicken ingredients: chicken drumsticks avocado oil, or any neutral tasting oil Chicken marinade: dry sherry, or sub with white wine black pepper regular soy sauce garlic, minced salt Korean fried chicken batter: tapioca flour, or sub with potato starch or corn starch onion powder garlic powder curry powder Using modified potato starch may produce slightly different results in texture and appearance. 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