Sweet Potato Flour
台湾唐揚げ「大鶏排」のガリガリ食感の秘密！粗挽きのサツマイモ粉
Description
Flour made from sweet potato starch. Coarser than Japanese potato starch (often granular); used in frying, it maintains incredible crispness even over time.
Classification: For Everyone,Powders,Taiwanese Fried Chicken Batter
Shops selling Sweet Potato Flour
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sweet potato starch
Instructions
- [Prep/Usage]
- [Frying Batter (Super Crucial)] When making Taiwan's national fried chicken 'Yansuji' or 'Da Ji Pai', or fried mackerel (Tu Tuo Yu), coat the surface heavily before frying. Unlike potato starch which gets soggy, it forms 'gritty, ultra-crunchy' crispy batter granules.
- [Taiwanese Omelet Secret] Pouring water-dissolved Digua Fen into Oyster Omelet (O-a-jian) batter creates crispy edges and a 'slime-like chewy, sticky' 'Q-Dan' texture unique to Taiwan in the center.
- Kneaded as a binder in Rou Geng (pork paste).
Learn more Substitutes, pairings, tips
Key spices
None(Odorless)
Substitutes at Japanese supermarkets
Potato starch (but crunch and chewiness fall completely short)
Pairing
Da Ji Pai (Fried chicken), O-a-jian (Oyster Omelet)
Trivia
[For Everyone] The magic powder secretly supporting almost all 'fried (Zha Wu)' and 'chewy (Q-Dan)' textures in Taiwanese night markets. Just buying 'granular (coarse)' Digua Fen at an Asian super in Shin-Okubo and making fried chicken at home unbelievably replicates authentic Taiwanese stall textures.
Eating tips & etiquette
[Unique Eating] When biting Da Ji Pai, focus mainly on the savoriness and pepper-salt combo of this Digua Fen batter making 'crunch! crack!' sounds, even more than the meat!
Allergen
None