Photo Review of Tung Chun Potato Starch

I do not use this every day, but I am always glad to have when cooking Asian dishes. I mainly use it for thickening sauces, coating meats, or creating that light, crispy texture in fried dishes. I like that potato starch gives a smoother, slightly glossy finish compared with regular flour and works particularly well for dishes like sweet and sour pork, fried chicken, or stir fries.