Dish · japanese
Karaage
Bite-size chicken thigh marinated in soy, ginger, and garlic, coated in potato starch, and fried until craggy and crisp.
Where it comes from
Karaage developed as a Japanese take on Chinese fried chicken techniques in the early 20th century; using marinated thigh meat under a light starch coating set it apart from thicker-battered fried chicken.
What cooks argue about
Cooks argue over potato starch versus cornstarch or wheat flour for the coating, since potato starch produces a craggier, crunchier crust than the smoother crust wheat flour gives.
Nobody has published a karaage recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.