Also posted in r/japanesecooking
While it’s still yummy, I’m struggling to get it ‘right’. I double fried it and I still can’t get it to be as crispy as it is in the shops and restaurants.
This batch had a mix of plain flour with potato starch over the top then fried. Maybe less flour? Dry off the excess marinade?
Any suggestions or tips would be greatly appreciated.
by Demonique742