Is this Japanese-style Fried Chicken the Best Fried Chicken?When we talk about the greatest fried chicken recipes of all time, karaage has to be at or near the top of that list. This Japanese-style fried chicken is crispy, juicy, and intensely flavorful, which is even more impressive when you consider the fact that there is no skin or bones involved. However, not all karaage recipes are created equal, and the awesomeness is very much dependent on how and what you coat your chicken pieces in.For me, that’s pure potato starch. While I’m not known for my extensive, and exhaustive, recipe testing, I did many, many tests and experiments, using pretty much every possible combination of starch options; wheat flour, rice flour, cornstarch, et al., and potato starch was the winner. By the way, do not accidently buy potato flour, which is not the same thing, and will not work the same. If you can’t find potato starch, which you can, I think cornstarch is the next best option.Above and beyond the coating starch, the marinade also varies from recipe to recipe, but most contain what I’ve used here, give or take a splash of mirin, and you shouldn’t hesitate to experiment with different ratios. No matter what you use, I think a 2-3 hours marinade is perfect, but like I said in the video, anywhere from 1 to 10 hours is considered appropriate. No matter how long your soak, I hope you find some potato starch, and give this incredible fried chicken a try soon. Enjoy!