Yes, chopsticks! Old and used ones, the ones that have been in and out of frying oil a few times. The new ones do not have 'air' inside yet while the old ones do. What happens is boiling oil will force the air to escape from old chopsticks, in the form of bubbles. Sensei said ... 'small bubbles surface at 160C and large bubbles 170C' and that means the recommended frying temperature of 168C is right in the middle. I guess this proves once again that nothing can beat in-vitro experience.
Do you know? Top end Tempura restaurants use a mixture of 30% sesame seed oil and 70% veggie oil to fry, which supposedly enhances flavors. At home most would just add a tablespoon or two of the former to get that extra layer of sesame taste.
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