Fried puff pastry powder can be replaced by flour with starch. If you can't get the special powder for the crispy meat, you can make it yourself. The ratio of sweet potato starch, flour and cornstarch is 1:2:3. Flour, cornstarch, and sweet potato starch are all needed because the 3 types of flour serve different purposes.

The raw flour (cornstarch) makes the texture nice and crispy, while the sweet potato starch adds crunch, but the texture is hard if you use too much, so you need to add some flour as well, as only flour tends to deliquesce and gets soft if you let it sit.

Crispy frying powder main role

Frying powder is a general term, in fact, it is by the sense of the product you need to tune, usually bread flour, groundnut flour, too white powder and so on. The advantage of bread flour is that it is more crispy, the disadvantage is that it softens faster and returns to the oil more quickly. Once it cools down, it will taste greasy. However, it is the crispiest and most beautiful color when it is just deep-fried, and is suitable for jerry-breading. The white powder is suitable for wet frying, when dry frying, because the starch particles are too fine, you can't feel the crispy texture.

The particles of groundnut flour are larger and more solid, so it can maintain the crispy texture and last longer Generally speaking, no matter whether it's chicken fried steak or salt-crisp chicken, it's in accordance with the above basic powders as a base for mixing, plus the appropriate seasoning, and try a few times to create their own unique recipes.