The Secret to Ultra-Crispy Fried Food

## Why Rice Flour = Crispier Rice flour absorbs less oil than wheat flour because it lacks gluten. Less oil = lighter, crunchier crust that stays crispy longer. ## The Double-Coat Method 1. Pat protein completely dry. 2. Season with salt, pepper, spices. 3. Coat in rice flour (dry layer). 4. Dip in egg (wet layer). 5. Coat in crispy coating flour (crunchy layer). 6. Fry at 170-180°C. ## Pro Tips - **Cold batter** for tempura — ice water, don't overmix - **Double-fry** for karaage — 160°C first, rest, then 180°C - **Cornstarch boost** — mix 20% cornstarch for extra crunch