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