I generally try not to rate a recipe unless I've followed it to the letter, but like so many others, finding potato flour/starch where I live is either impossible or way too pricey. I used corn starch for the marinade and the sauce, and rice flour to coat the pork, but followed the rest as written and WHAT an excellent dish! It does take a little work to put together, but nothing most any other meal wouldn't also take. I've seen the double fry method used in a lot of Asian recipes, and I don't know what the exact trick is, but it sure makes for the light and crispy coating that can be so illusive, so it's worth the extra dip in oil (especially peanut oil). VERY good S&S; hubby went back for seconds (RARE) and I'll be making it again (and again, & again...)
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I generally try not to rate a recipe unless I've followed it to the letter, but like so many...