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sw      4/14/2007 8:42:22 PM

Hello Wendy,
I have tried replicating the chinese restaurant style fried chicken pieces at home but I'm unable to get the crispy texture. I use cornflour to coat but it is not the same. Do you have any tips or recipe to share? Thank you.

  Wendy     

I'm not sure which kind of fried chicken you're looking for.... Do you have a name of the dish?

You'll get different kind of results depending on what kind of coating you use:
In this Taiwanese Salty-Crispy Chicken, I use yam starch (sweet potato starch).
http://community.webshots.com/photo/321346709/1321350689060913283EsbqsF
In
this fried chicken leg, I use all-purpose flour:
http://community.webshots.com/photo/34428230/1035179414035287291EpzfId
Both
of above are crispy~
Or if you have the name of the dish that you're learning to make, maybe I can have a better idea on how to make it.^^
  sw     

Wendy, Thanks for your reply. Yes it looks like the tawianese crispy chicken. I didn't know can use sweet potato starch for coating. I learn something new today. Is it possible to share this recipe? Thanks. :-)
  Wendy     

No problem!
I'll translate the recipe for you. ^^
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