Potato starch gives a big boost to fried chicken batter because it does triple ... with saucy Korean fried and bite-sized ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The sixth course is a fried dish ... Mash the potatoes. Add salt and potato starch and form into a ball ...

Crispy and crunchy, it's hard to beat a piece of fried chicken when it's made correctly. However, between the correct breading, hot oil temperature, and sufficient cooking time, it can be a feat ...

If the Tokyo Olympics has you craving Japanese food, from sushi and rice balls to ramen and fried chicken ... It has a much higher starch content than long-grains like basmati and jasmine rice ...

This Japanese burger is filled ... Place the pan-fried buns on a clean, dry tray. Sprinkle the cornstarch over the chicken thighs and mari­nade and mix well. Pour oil to the depth of about ...

Sprinkle the cornstarch over the chicken and mix thoroughly. Fry the chicken a few pieces at a time; do not crowd the pan. Drain on paper towels and cool completely before packing into a bento box.

Does your homemade fried rice ... sense to add cornstarch to rice to elicit a crispy texture (after all, it's often employed as a coating to make chicken, tofu, and potatoes develop an extra ...