Hello everyone,

I got this idea from another LC site.
Use Waterchestnut flour as breading for deep fried food

Waterchestnut flour is a chinese cooking ingredient. Chinese people usually mix it with rice flour to make dim sums like steamed puddings.

When I went to the store to get waterchestnut flour, I asked the old lady owner if I can use it as a breading. She told me no, that nobody uses it that way. I bought a box home anyway (that was actually 2 months ago!).

Yesterday I finally tried it & it was BRILLIANT
I dipped the porkchops into beaten egg, then into a coating of waterchestnut flour. I then deep fried the coated porkchops.

Oh my god, they were really really really crunchy

U can get waterchestnut flour in any chinese grocery stores or supermarkets. It comes in a yellow box (I believe there's only one brand). It's written PURE WATER CHESTNUT FLOUR on the box.

A cup of waterchestnut flour has only 16g of ECC carbs (after fibre)

BTW, it's waterchestnut flour, not waterchestnut starch (a high carb thingy)

Have a great LC day!

Bebe