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By Ume Murasaki on February 5, 2013
"This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken!
You may use corn starch instead of potato starch if it's difficult to find in your area."
Prep Time: 20 mins
Total Time: 40 mins