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.
Versions
Nobody has published a karaage here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh boneless
ginger
garlic