About the product
A crispy potato starch blend made with domestic starch and premium Hokkaido potato starch. The Japanese Namisato Crispy Potato Batter uses rice flour instead of wheat flour, making it entirely gluten-free! This versatile potato starch is perfect for creating deliciously crispy gluten-free fried chicken and can also be used to thicken your favorite soups, such as pumpkin or corn soup.
An essential addition to your kitchen pantry, especially if you love hearty thick soups or crave perfectly crispy Karaage chicken!
How to use
-Chicken Karaage:
Ingridient (4 servings)
- 2 pecies of Chicken thigh meat
- Soy Sauce... 2 large tea spoon
- Sake.....2 large tea spoon
- Water....1 large tea spoon
- Grated Garlic....1/2 small tea spoon
- Ginger
How to make
- In a bowl, combine this product, water, and beaten egg, and mix thoroughly with a whisk or similar utensil.
- Adjust the amount of water to your preference.
- Dip your desired ingredients into the mixture. Fry in oil heated to 170°C until the surface turns golden brown.
Alot more recipe availabe from this link! : https://www.namisato.co.jp/en/recipe/
