Sweet potato starch is the starch extracted from sweet potato roots, and it is prized for two very chewy, very crunchy jobs. Cooked and set, it forms a strong, elastic, translucent gel — the basis of Korean glass noodles (dangmyeon) and their signature springy bite. Used as a frying coating, its coarse, hard granules fry up into the craggy, glassy, shatter-crisp crust of Taiwanese popcorn chicken and Korean fried chicken.
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