The secret to crispy food
You keep baking and frying, yet your food never gets as crispy as it does in a restaurant. Until now, that is, because I have the ultimate secret for you: rice flour!
I was reading the divine recipe for cauliflower tempura with anchovy mayonnaise by FavorFlav’s Renée again recently, and there it was: my aha moment! Renée makes her batter with rice flour. It suddenly dawned on me: rice flour is the secret to everything crispy.
Korean fried chicken
Rice flour also goes into the crispy coating of my Korean fried chicken. And crispy it is! When I was in New York, I had the best eggplant dish of my life at Win Son (an American-Taiwanese restaurant in Brooklyn). For weeks, I kept thinking about the tender, soft eggplant and that amazingly crispy coating. Then I suddenly discovered that the recipe is simply available online and, sure enough, you coat the eggplant in rice flour before frying it.
It probably isn’t a standard item in your kitchen cupboard, but hurry to the Asian supermarket and get a packet, because this product is going to change your life. I should have known: rice is my absolute favorite, and rice flour is nothing more than ground rice. You can also use it to make rice noodles or desserts, which will be a little stickier than when you use wheat flour. Yet it gets extra crispy when fried.
Onion rings
And it doesn’t only make Asian dishes extra delicious. Try it for your fish and chips or onion rings. Forget thick, soggy batter: rice flour makes the batter much lighter and thinner, which makes it extra crispy. So there’s no reason not to try it very soon!
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