Potato Flour

Potato flour is sometimes labelled ‘potato starch’ or ‘katakuriko’ (Japanese). It’s used exactly like cornflour: to thicken sauces or for flour dredging before deep-frying. Recipes like karaage (Japanese fried chicken) or Taiwanese popcorn chicken get their ultra-crisp coating from this velvet flour, but you can use cornflour as well. I’ve tried both and potato flour comes out a little better.