Wash the taro roots, make a cut around the skin with a knife, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 5 minutes.

After 5 minutes, remove from the microwave and carefully peel the skin to avoid burns! (If the taro is large, cut into bite-sized pieces)

Put all the ☆ ingredients in a plastic bag, add the hot taro, mix well, remove the air, seal the bag, and let it sit until it cools down!

Once cooled, wipe off excess marinade with a paper towel, place in a bag with potato starch, and coat thoroughly!

Heat oil to 180°C (about 350°F), shake off excess starch from the taro, and fry until golden brown!