Yep the difference I've discovered between using flour or cornstarch or potato starch to fry foods is that when you use flour the oil actually penetrates and goes into the meat leaving it very greasy. I discovered this by making a batch of ginger garlic meatballs and when I cook them in oil using flour I literally had to fill the pan with oil again because by the time they were done cooking it soaked up all the oil leaving no oil to cook the rest of the batch. I then switched to cornstarch and I was able to cook the next 4 batches without having to add any oil. So I discovered that the starches actually seal the outside of the meat that you are cooking allowing no penetration of the oil into the meat leaving it juicy and non greasy. Another method I've seen is a mixture of cornstarch and rice flour which makes an extremely crunchy wet batter. i live in the philippines and it's hard to ....find potato starch but easy to find cornstarch and rice flour .
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