Topic: OT — chicken karaage

[Peripatetic Phil]

Whenever I eat chicken karaage in a Japanese restaurant, the taste and texture are superb.  Whenever I try to re-create it at home (e.g., this evening) the results are poor beyond belief.  Does anyone here cook chicken karaage, and if so, could they please share their recipe and technique ?
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** Phil.

[livo]

Phil, this might be worth a try.
https://japan.recipetineats.com/japanese-fried-chicken-karaage-chicken/

This lady's daughter, Nagi, runs an amazing website, Recipe Tin Eats. They do good food, well researched and developed over many hours of trials and testing.

[Peripatetic Phil]

Many thanks, Livo, I will give that version a try after collecting some potato starch from the hotel (last night I had only corn starch, so used that instead).   Lệ Khanh thinks that equal parts of soya sauce and mirin may over-dilute the soya, so I will also experiment with reducing the mirin content.  I was sufficiently depressed by last night's failure that I did not bother trying again tonight, and had a sausage sandwich instead !  Tomorrow we will eat real chicken karaage at 京寺 in Plymouth ...
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** Phil.

[livo]

I hope it helps Phil. Please do inform of your opinion once you tried it.