Tapioca Starch 20kg

Type: Powder

$77.00

GST-free

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Title: Carton

Carton

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Local pickup is available from our Melbourne warehouse. You will receive a pickup notification once your order is ready, and pickups must be collected within 2 weeks. Prefer delivery? We dispatch Australia-wide from our Melbourne and Sydney warehouses.

Tapioca Starch is a coarse, granular starch used as a frying coating, the starch behind Taiwanese fried chicken such as 鹹酥雞 popcorn chicken and 雞排 chicken cutlets.

Best for: Fried chicken menus, Taiwanese snack stalls, kitchens making tapioca pearls from scratch.

Why operators choose this: The coarse granules sit proud of the surface instead of forming a smooth batter, producing the bubbled, craggy crust that reads as Taiwanese fried chicken rather than a Western cornflour coating. Also used as a thickener for sauces and soups, and as the base starch for making tapioca pearls and taro balls.

Method of Application:

Marinate the chicken, then drain.
Dredge each piece in the starch.
Rest 5 to 7 minutes before frying. This lets the coating hydrate and grip so it does not fall off in the oil.
Fry until golden, then flash fry a second time hotter for extra crispness.

Made In Taiwan

Product specifications

Unit size	20 kg
Wholesale pack	Sold individually; no bulk/wholesale pack size stocked.
Carton dimensions (H x W x L, cm)	15 x 48 x 70
Shelf life (unopened)	24 months
Storage	Store in a dry, cool place away from direct sunlight. The best-before date is printed on every bag.
Servings per unit	Not applicable — this product is dosed by recipe, not counted per cup.

Frequently asked questions

What is Tapioca Starch 20kg used for?

It is a coarse, granular frying starch: the coating behind Taiwanese fried chicken, 鹹酥雞 popcorn chicken and 雞排 chicken cutlets.

The granules puff in the oil and give the crust its craggy, shattering crunch. It is also used to thicken sauces and as the base starch for tapioca pearls and taro balls.

What is the shelf life, and how should I store it?

Unopened, 24 months from the production date printed on the bag.

Store in a dry, cool place away from direct sunlight. The best-before date is printed on every bag.

How do I use it as a fried chicken coating?

Marinate the chicken, drain it, dredge each piece in the starch, then rest 5 to 7 minutes before frying.

The rest is the step most people skip. It lets the coating hydrate and grip, so it does not fall off in the oil. Fry until golden, then flash fry a second time hotter for extra crispness.

What are the bag specifications?

One bag holds 20kg.

Order single units, or by the carton for wholesale pricing. Stock is held in our Melbourne and Sydney warehouses.

Why granular starch instead of cornflour?

Coarse granules sit proud of the surface instead of forming a smooth batter.

That is what produces the bubbled, uneven crust. A fine cornflour coating goes smooth and flat, and reads as Western fried chicken rather than Taiwanese.