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Karaage problems?

muimi07 Apr 15, 2009 09:10 PM

My sister and I have been making chicken karaage with potato starch. Every time we make it, we end up with a powdery outside. It doesn't taste bad but it isn't as pretty. Any ideas?

  1. ipsedixit Apr 16, 2009 11:00 PM

    Why potato starch? Use corn starch.

    Also, as trentyzan said above, deep-fry twice. It may not "look" any nicer, but it will definitely be more crispy.

    1. trentyzan Apr 16, 2009 10:25 PM

      Not sure exactly what is meant by a powdery outside, but you could double fry - like for pommes frites.

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