One of the best food trends of the past few decades has been the expansion of different international styles of fried chicken into ... also usually involve some cornstarch for extra crunch.
Why cornstarch? It helps your batter stick to the fish, and that's incredibly important: Even the tastiest fried fish is better when you can easily get a bite of both the breading and the flaky fish.
Prepare batter by mixing flour, cornstarch, and water into a thick, smooth consistency. Heat oil in a deep pan or fryer to 350°F (175°C). Coat chicken pieces in the batter and fry in batches for 6-8 ...
Mix all-purpose flour, cornstarch, salt, and water to create a smooth batter. In a pan, heat oil, add garlic, green chilies, and saute. Then stir in honey and soy sauce.