i've always just used cornstartch for asian recipies beause thats what all the recipies i looked at said to use but is that what restaurants use? i always felt like they used more than 1 and i know there are different types of flour you can use so do i use a different combination of coatings or just one type??
i've tried to make chicken sandwiches like how they do in the fast food places but it never ends up coming out like theirs mine is pale and is not as crispy and the coating is thin the one from fast foods places looks thicker. i like to make my stuff from scratch but i have no idea what to use to make me food come out like the restaurants.
bon appetit
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