Japanese style chicken karaage often uses smaller, boneless pieces of chicken in contrast to the big bone-in pieces of American fried chicken. Additionally, potato starch or corn starch is used to create a light, crunchy texture.
Today we prepared our new Premium Karaage Powder with no MSG in our kitchen. We used two different methods of preparing the chicken: one method we used just the powder, and the other we mixed the powder with water. Both were tasty and brought about different characteristics.
