Crispy flour can be replaced by flour and starch. If you don't buy flour for crispy meat, you can make it yourself. The ratio is: sweet potato starch, flour and corn starch are stirred according to the ratio of 1:2:3. Flour, starch and sweet potato starch are all needed, because the three kinds of flour have different functions.

Raw flour (corn starch) makes the taste crispy, and sweet potato starch can increase the crispness, but it will be hard when used too much, so add some flour, which will peel easily and become soft when put aside.

Main functions of crisp fried powder

Stir-fried flour is a general term, which is actually adjusted according to your taste, generally including bread flour, sweet potato flour, too white powder and so on. The advantage of bread flour is crisp, but the disadvantage is that it is soft and returns oil faster. Once it's cold, it will taste greasy. But it's crisp and beautiful when it's just fried, which is suitable for Geely frying. Too white powder is suitable for wet frying, and dry frying because the starch particles are too fine to feel crisp taste.

The granules of sweet potato powder are relatively large and solid, so it can keep the taste crisp and last for a long time. Generally speaking, both fried chicken chops and salted chicken are based on the above basic powder, plus appropriate seasoning, and after several attempts, you can create your own unique formula.