Chicken Karaage – Leels Cooks
I had a huuuge craving for chicken karaage so I went out of my way to make it as close to authentic I could (without the sake). Chicken thighs and potato starch are a must. The fattier thigh meat holds up better to frying than breast meat and is significantly more flavourful. The potato starch makes the chicken crispier and adds a delicious flavour. Highly recommended for this recipe, and I personally wouldn’t make it without. You can also use corn starch or regular flour in a pinch but it wont have that crunch!You can find potato starch at most … Read more