Currently making this recipe but with purely potato starch, and I find that I’m not getting the same level of crunchy/crispiness I see in other recipes and videos, it’s more like a thin coating with a few little crunchy edges, how would I up its crispiness/crunchiness levels even further?
I know this video isn’t karaage and is Korean but this would be the ideal coating for me and caused me to make this post actually. I have no idea where I would start to achieve that kind of coating.
Thanks in advance
bon appetit
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