Cook the food in small amounts. Adding too many pieces all at one time to the pan lowers the temperature of the fat so that the coating does not form a crisp crust. The food will then absorbs fat.
If the deep-fried food must wait a short while before being served, spread it out in a single layer on a hot baking tray or dish. Keep the food warm in the oven, with the door ajar to allow air to circulate. Do not cover or enclose the food, as this serve to make the crust soggy.
** Asian Recipes