I have tried Chinese deep fry batter recipes that use corn starch and have
always had problems. (just corn starch or corn starch and egg white)
The batter is very thin or just washes off in the oil and it dirties up the
oil which I would like to save in the fridge for future use.
I am looking for a crispy coating such as orange crispy beef or general
Tsao's chicken
Could someone explain to me the proper method for using corn starch in deep
frying and what I should expect.
I couldn't find anything satisfactory in google.
thanks
Wayne