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Extra Crispy Sesame Chicken
I'm a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I had presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper (recipe HERE). For years I have tested many variations: rice flour, wheat starch, corn starch, potato starch, with egg white, without etc. But I had found the answer in Vietnam and it turns out that it is with and only with tapioca starch that it works. The result is crazy: the meat is extra-crispy, the doughnut very crunchy, even when cooling!
Tried this recipe?Let us know how it was!
Extra Crispy Sesame Chicken
I'm a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I had presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper (recipe HERE). For years I have tested many variations: rice flour, wheat starch, corn starch, potato starch, with egg white, without etc. But I had found the answer in Vietnam and it turns out that it is with and only with tapioca starch that it works. The result is crazy: the meat is extra-crispy, the doughnut very crunchy, even when cooling!
Tried this recipe?Let us know how it was!
