When it comes to Korean fried chicken, the batter is what sets it apart from other fried chicken recipes. However, there is an ongoing debate over whether potato starch or corn starch should be used in the batter. Both options have their pros and cons, and it ultimately comes down to personal preference.
Potato starch is known for creating an ultra-crispy texture in the batter. It has a unique ability to absorb moisture quickly, which prevents the chicken from becoming soggy. Additionally, potato starch is gluten-free, making it an excellent choice for those with gluten sensitivities. On the downside, potato starch can be more expensive and harder to find than corn starch.
On the other hand, corn starch is more readily available and less expensive than potato starch. It creates a light and airy texture in the batter, resulting in a more delicate crunch. Corn starch is also a good thickener, which helps the batter adhere to the chicken. However, it is not gluten-free and may not provide as crispy of a texture as potato starch.
Ultimately, the choice between potato starch and corn starch in Korean fried chicken batter depends on what you are looking for in the final product. If you prioritize a crispy texture and don’t mind spending a little extra money, potato starch is the way to go. If you prefer a lighter and more delicate crunch and want to keep costs down, corn starch is a solid choice.
It’s worth noting that some recipes use a combination of both potato starch and corn starch to get the best of both worlds. Experimenting with different ratios of the two starches can also help you find your ideal texture.
At last, there is no right or wrong answer when it comes to the potato starch vs corn starch debate in Korean fried chicken batter. Both options have their merits, and it ultimately comes down to personal preference. Whichever starch you choose, the most important thing is to enjoy the delicious and crispy result!