What ingredient is traditionally used to coat Japanese karaage before frying?

Potato starch is traditionally used to coat Japanese karaage before frying.

Karaage is a Japanese cooking technique in which ingredients, especially chicken, are marinated and then coated before being deep-fried. Chicken karaage is usually seasoned with ingredients such as soy sauce, ginger, and garlic. Potato starch creates a light, crisp shell around the marinated meat.

Some recipes use wheat flour or a mixture of flour and starch, so restaurant preparations can vary. However, potato starch is the characteristic answer for the classic coating question. Karaage is generally made with bite-sized pieces rather than a whole bone-in chicken portion.

The word karaage refers to a preparation method rather than only one fixed recipe. Fish, vegetables, and other foods can also be prepared karaage-style. This is why the seasoning and coating may differ between Japanese households and restaurants while retaining the same basic frying technique.