Karaage: Japanese Fried Chicken

Step 2: Dredge the chicken pieces

    • marinated chicken

  • Breading

    • potato starch
      150 g5 parts
    • flour
      30 g1 part
    • neutral oil
      for frying

Add the potato or cornstarch and flour to a large tray or bowl. Remove the chicken pieces one by one from the marinade and toss them with the starch to evenly coat each piece, no need to shake off the extra cornstarch. You can just keep all of the coated chicken in the bowl until you’re ready to fry.

  • Set up the fry station with the coated chicken on one side of the stove, and a wire rack over a baking sheet on the other.
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