How do I get cruncy tempura?
I would like to make chicken and shrimps with the same cruncy tempura you can get at a good chinese restaurant, but sadly my attemps are nothing like that. Normaly I get a a crust that falls off way to easy, is very thin and often soggy. What I do is mix a egg, dip whatever I'm making in the egg, then into AP flour. From there it's into the deep fryer and over to some papertowl to dry up the excess oil.
I have heard that some use bakingpower in the tempura mix, and also that the paper towl are a bad idea? Anyone got a good way to get more autentic tempura?