Pure potato starch is the key to light Asian sauces, moist and fluffy Japanese desserts, super crunchy Korean fried chicken and tempura. It withstands high heat better than wheat flour or cornstarch, staying soft while providing the perfect light, crisp coating when cooked.
Thickening: Mix 1 part starch with 2 parts water and add to the sauce gradually.
Dusting: Dust seasoned chicken, prawns or mushrooms, pan fry to sear and throw into the air fryer or cook through on the pan until perfectly crispy.
Deep frying batter: Add a tablespoon or two to the deep frying batter. The result will be a light crunch devoid of any stodginess.