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chicken-karaage

This is by no means a traditional chicken karaage recipe, but I’d say it still follows the important rules–coating in potato starch and double frying. Something I added that I definitely think improves the dish is the dry seasoning I tossed the chicken in after I fried it. The furikake brought some extra salt and umami with a hint of sweetness. The curry powder was a wildcard but fried chicken belongs with curry powder–trust me on this.

Ingredients