Karaage commonly uses small pieces marinated with soy-based aromatics and coated lightly with potato starch or another starch before frying.
Cut size drives the method
Boneless thigh is common because it remains juicy and can be cut into bite-size pieces. Uniform thickness helps the batch finish together.
Marinade should not flood the coating
Drain excess liquid before applying starch. A very wet surface forms gummy clumps; a light uneven starch coating creates the characteristic craggy texture.
Serve promptly
Small pieces have a high crust-to-meat ratio and lose heat quickly. Lemon, mayonnaise-based dips or cabbage may accompany them, but the chicken should remain the focus.
Do not confuse labels
“Japanese fried chicken” on a menu may describe karaage, chicken katsu or another product. Check the cut, coating and serving format.