I have a LOVE for fried chicken that is so so DEEP…. fried 😜: that CRUNCH, that CRISPY skin and juicy, soft meat. Oh myyyyy… let me tell you, my friends, this is the real thing.
Karaage refers to the meat being marinated first and then fried with a very light batter of potato starch or cornflour; sometimes, the chicken is fried multiple times to make the skin even crispier. I have kept this method simpler and fried the chicken only once. I used chicken thighs and wings because that’s what I had at home, but you could use any chicken cut as long as you have smallish-sized pieces and keep the skin on for extra crunch.