Next time I will use more cornstarch or potato starch as a coating.
I did first fry @ 320F for 4 mins. On all of the chicken breasts or thighs. Then i transferred to a wire rack over aluminum foil lined baking sheet. Then i raised the oil temperature to 356F. And fried the karaage to be more crispy.
Don't use ap flour or any wheat flour because it turned the coating as soft.
This will be my Go-To karaage because its crispy, flavorful and fresh. It's better than getting it from restaurant.
It's great leftovers for another rice bowl, appetizer or cook eith ramen.
