Crispy Golden Taitung Specialty
Coating winged beans in a thin layer of sweet potato starch and deep-frying until golden — this is one of the most highly recommended ways to enjoy winged beans at Jiazhu Farm. Simple to make, yet perfectly bringing out the bean’s unique nutty aroma and crisp-tender texture.
🧂 Ingredients
- Winged beans: 300g
- Sweet potato starch: as needed
- Pepper salt: to taste
- Cooking oil (avocado or sunflower oil recommended for high-heat frying)
👨🍳 Instructions
- Rinse & Cut: Rinse winged beans under running water, trim ends, cut diagonally into ~5cm pieces.
- Pat Dry & Coat: Pat beans dry with kitchen paper, evenly coat with a thin layer of sweet potato starch.
- Deep-Fry: Heat oil to 170–180°C (a wooden chopstick inserted will bubble), fry beans for 2–3 minutes until golden.
- Drain & Season: Remove, drain well, sprinkle with pepper salt or seasoned salt — done!
💡 Pro Tips
- Always ensure beans are fully dry before coating — moisture causes the starch to fall off during frying
- Oil temperature: 170–180°C is optimal. Too hot = burnt; too cool = soggy and oily
- Add Thai basil leaves to the fryer for extra aroma
- Vegan-friendly — satisfying without meat
⚠️ Important Reminder
Winged beans contain trace saponins and protease inhibitors. Always ensure beans are thoroughly heated until soft and cooked before eating. Deep-frying effectively destroys these compounds.
📌 More winged bean recipes: Winged Bean Recipe Collection