Karaage (唐揚げ), pronounced kah-rah-ah-geh, literally means “Tang fried” (Tang as in the Chinese dynasty), and is an umbrella term for any chicken that’s coated in either potato starch or flour and fried.
Like Gyoza and Ramen, Karaage is an example of Wafu-Chuka (Chinese-style Japanese) cuisine, whereby dumplings, noodles, or in this case fried chicken, was adapted from the Chinese culinary repertoire and turned into something uniquely Japanese.
The most common type of Karaage, is known as Tatsutaage (竜田揚げ), which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch. The name is in reference to the reddish brown color imparted by the soy sauce, which was thought to resemble the color of the Tatsuta River in autumn, when the surrounding Japanese maple trees turn the river a similar hue. After being marinated in soy sauce, ginger and garlic, the two-bite nuggets of chicken are dredged in potato starch and deep fried until crisp. The potato starch creates a golden shell around the karaage with a lasting crispness which makes it perfect for packing into a bento lunch. Karaage also makes for a great summer picnic with some onigiri (rice balls)
Read more at: https://norecipes.com/karaage-recipe
Karaage (Japanese Fried Chicken) by JustOneCookbook.com
Ingredients
1 lb chicken thigh
Sea salt
Freshly ground black pepper
1/4 cup potato starch/corn starch
1/4 cup all-purpose flour
neutral flavor oil (vegetable, canola, etc) (for deep frying)
Seasonings:
1 inch ginger
8 cloves garlic (You can adjust as you like)
1 Tbsp soy sauce
1 Tbsp sake (or dry sherry)
1 tsp sesame oil
1 tsp granulated sugar
Garnish
Lemon (for taste and garnish)
Parsley (for garnish)
Japanese mayonnaise (optional for dipping)
Shichimi Togarashi (Japanese seven spice) (optional for spicy taste)
Get the full recipe: https://www.justonecookbook.com/karaage/