Karaage. Typical Japanese fried chicken. Top view.
Japanese Fried Chicken May Lack Bones But Not Flavor
By Haldan Kirsch
Different countries have different ways of creating fried chicken, and in Japan, they call their dish tori no karaage, named after the Japanese style of frying. This frying technique is similar to tempura, but while tempura is famous for its thick, almost fluffy breading, karaage is known for its extra crispy skin and complex flavors.
According to The Takeout, great tori no karaage starts with high-quality meat, traditionally using dark meats like chicken thighs, meaning the meat stays extra juicy and flavorful after it's been fried. Karaage can also be cut into smaller pieces, creating more surface area for a crisp outer shell and easier eating, so deboning the meat would require some expertise.
Karaage is typically marinaded with mirin, soy sauce, sake, minced garlic, and ginger for a complex and flavorful kick, but what makes the dish stand out is that the meat is coated in potato starch. Potato starch absorbs liquid better than flour, which crisps up the meat's exterior, and it also has a higher percentage of amylose, which, when linked with amylopectin, gives that satisfying crunch.