Korean Style Original Crispy Crust Chicken Batter Powder (40 lbs) +Free Shipping
It creates a rich and distinct wave pattern, offering long-lasting crispiness with a deliciously savory and tender taste. Being suitable for both first and second coatings makes it economical and convenient. It keeps the meat juicy and prevents oil from seeping in while frying, resulting in a crispy exterior and tender interior. [HOW TO USE]Crust Usage InstructionsThis is original wave pattern powder.It’s known for creating a very distinct wave pattern and maintaining crispiness for an extended period.This powder can be used for both first (water-based batter) and second (dry powder) coatings.When making the first water-based batter with this powder, it’s recommended to make it slightly thicker than regular chicken powder to achieve a fuller wave effect. Use about one-fifth of the provided powder mixed with water and the remaining four-fifths as dry powder.First, prepare the water-based batter and fill another container with enough dry powder.Since sample quantities are limited, it’s best to start with testing 3-4 pieces of chicken.[1] Coat the chicken evenly with the water-based batter.[2] Then, dip the chicken into the container with dry powder, ensuring even coverage. Avoid direct contact between your hands and the powder; gently press the powder onto the chicken’s surface. The dry powder should sufficiently cover the chicken and also be spread on the bottom of the container to prevent the chicken from sticking.After coating, lift the chicken by holding one end where the powder is less adhered and add more powder to cover those areas.[3] Gently shake off excess powder from the chicken before frying.[4] After using the dry powder for the second coating, there may be some residue; be sure to remove it as needed.The number of chicken pieces typically ranges from 8 pieces for 7-8 sized chickens to 8-16 pieces for 9-10 sized chickens, depending on the market’s demand.Before coating with powder, it’s recommended to make vertical cuts into the chicken thighs.The approximate ratio of this powder to water is as follows, but adjust slightly based on experience: Powder 50g + Water 80g Powder 100g + Water 160g Powder 200g + Water 320gNote: You cannot accurately measure the ratio with measuring cups due to the different densities of powder and water.Frying temperature should be around 170°C using a gas fryer.Frying times: 10-piece chicken: 10 minutes 9-piece chicken: 9 minutes 8-piece chicken: 8 minutesStart with larger, thicker pieces like chicken legs or thighs, and add smaller pieces like wings last.Since it takes approximately 2-3 minutes to add all pieces from the first to the last, when frying a 10-piece chicken, after adding all pieces, fry for about 7-8 minutes to achieve a total frying time of around 10 minutes.