Tapioca Starch 20kg

Type: Powder

$77.00

GST-free

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Melbourne warehouse pickup only. You will receive a pickup notification once your order is ready. Please collect your order within 2 weeks.

Our Tapioca Starch is a coarse, granular starch used as a frying coating. It is the starch behind Taiwanese fried chicken — 鹹酥雞 popcorn chicken and 雞排 chicken cutlets — where the large granules puff in the oil and give the crust its craggy, shattering crunch.

Because the granules are coarse rather than powder-fine, they sit proud of the surface instead of forming a smooth batter. That is what produces the bubbled, uneven crust a fine cornflour coating cannot.

It is also used as a thickener for sauces, soups and puddings, and as the base starch for making tapioca pearls and taro balls.

Method of Application:

Fried Chicken Coating

1. Marinate the chicken, then drain off the excess liquid.

2. Dredge each piece in the tapioca starch, pressing so the granules stick.

3. Rest for 5 to 7 minutes so the coating hydrates and holds to the meat.

4. Deep fry until golden, then flash fry a second time at a higher temperature for extra crispness.

Ingredients: Tapioca Starch

Storage Instructions: dry and cool area

Packaging: 20kg per bag

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.