[Hot Crispy Premium Wave Powder]

Minimum order 1Pack (11lb)

This is a dual-purpose wave pattern powder for chicken batter, creating a rich and distinct wave pattern. It is designed to maintain crispiness for a long time. Being dual-purpose for both first and second coating, there is no need to purchase two different powders separately. The powder itself acts as a coating, preventing moisture loss from the meat and at the same time preventing oil from seeping in during frying, resulting in a crispy exterior and tender interior.

Buy premium Chicken Batter Wholesale Mix in bulk and enhance your dishes with unbeatable flavor and crispy texture. Perfect for restaurants and food businesses.

[How To Use]

Hot Crust Powder Usage Instructions

Hot Crust Powder is known for creating a very distinct wave pattern and maintaining crispiness for an extended period.

Hot Crust Powder can be used for both first (water-based batter) and second (dry powder) coatings.

When making the first water-based batter with Hot Crust 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 Hot Crust Powder to water is as follows, but adjust slightly based on experience:

    Hot Crust 50g + Water 80g
    Hot Crust 100g + Water 160g
    Hot Crust 200g + Water 320g

Note: 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 Rinnai gas fryer.

Frying times:

    10-piece chicken: 10 minutes
    9-piece chicken: 9 minutes
    8-piece chicken: 8 minutes

Start 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.


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