I May Have To Try This Place

Tenkatori's Chicken Karaage Is Chopstick-Lickin' Good

Tenkatori, 3001 Bristol St., Ste D, Costa Mesa, (714) 641-7004. Open Mon.-Sat., 10 a.m.-9 p.m. Dinner for two, $10-$15, food only. Beer and soju.

(OCWeekly.com) 

The Next Asian Food Craze Will Be

Karaage chicken will make you give up the Colonel for good

Korean fried chicken has taken the culinary world by storm, knocking that secret-spiced Kentucky version off its 'Merica-centric pedestal.

But there's another batch of crispy chicken goodness in town that puts the K in KFC — we're talking Japanese chicken karaage. Luckily for us, there's literally no such thing as too much variety when it comes to delicious fried chicken, am I right?

Chicken karaage differs from its brethren in a couple of ways.

First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down.

Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour.

The general method for making chicken karaage goes like this: Marinate chunks of boneless chicken (thigh meat and leg meat stay nice and juicy) in soy sauce, ginger and garlic, then dredge in potato starch, and deep-fry.

(Yahoo.com)