Going to make this tomorrow, now my question is which coating would you use Potato Starch or Flour? Seams like flour burns every time so though potato starch would work out better it seams to be the choice in Asian cooking. I have an electric deep fryer so the oil temp is 375.
Second, does potato starch ever go bad, I searched the net and only found talk about potato starch in whole potatoes and not what is sold in bags.
Edited by Dagger - 8/8/15 at 6:34am