Differences in Tangsuyuk Frying Methods

1. Hard, Coarse-Grained Batter (Classic/Crispy Style)

An optimized style for old-fashioned tangsuyuk that must remain crisp during delivery, or for maintaining its shape even when sauce is poured over it, whether the sauce is served on the side or the pieces are stir-fried with it.

• Starch composition: The base is primarily sweet potato starch. Sweet potato starch has large granules and develops strong viscosity during gelatinization, forming a very firm structure when fried. A small amount of cornstarch is added to increase density.

• Batter technique (settled starch): The starch is soaked in water and allowed to settle, after which the clear water on top is discarded and only the sticky sediment is used. When cooking oil is mixed into this to make the batter through emulsification, the oil escapes during frying and leaves fine air pockets behind, producing a texture that is both hard and crisp.

• Reason for the coarse texture: Because the batter itself is thick, it forms a substantial coating on the meat. The high surface tension of the coating causes it to fry into a smooth surface or large, coarse clusters.

2. Soft, Snowflake-Like Batter (Guobaorou/Snowflake Style)

A style that breaks apart lightly in the mouth and visually resembles a coating of white, powdery crumbs.

• Starch composition: It contains a high proportion of potato starch or tapioca starch. Potato starch expands well as the temperature rises, making the coating puff up like a balloon.

• Batter technique (starch slurry/dry coating):

  • Starch slurry: Rather than using settled starch, starch powder is mixed with water into a very thin slurry, or egg whites are whipped as for meringue and incorporated into it.

  • Snowflake (tenkasu) technique: The liquid batter is flicked from the fingers over the fryer so that small particles adhere to the surface of the meat.

• Key to the snowflake particles: A small amount of baking powder is mixed into the batter, or carbonated water is used, causing gas to form during frying and the surface to puff up as though bursting. Fine starch particles then form on the exterior, creating a snowflake-like appearance.