The Japanese fried-food technique that marinates food and coats it with starch is karaage.
Karaage is a cooking technique in which small pieces of meat or fish are marinated, dredged in starch, and deep-fried. Chicken is the best-known version, but karaage can also be made with fish, tofu, squid, vegetables, or other ingredients. Common marinade ingredients include soy sauce, sake, ginger, and scallions.
Its defining contrast with tempura is the coating and preparation. Tempura uses a thin batter, while karaage usually uses starch such as potato or cornstarch after marination. The marinade seasons the food internally, whereas tempura traditionally leaves the batter and ingredients largely unseasoned and relies on dipping sauce or salt.
The word karaage is associated with “Chinese frying,” though the dish is firmly embedded in Japanese cuisine. References to a karaage-style frying method date to the late 17th century, and chicken karaage became especially popular as a restaurant and home-cooking dish during the 20th century.