Karaage is a Japanese cooking technique in which various meat and fish, but most often chicken, are deep fried in oil. The meat is sliced into small pieces and marinated in a mix of soy sauce, garlic and ginger, then lightly coated with potato starch, and fried in oil, similar to the preparation of tempura. I usually prepare this dish whenever I cook pasta because my hubby likes eating a combo meal of karaage, pasta and rice. Luckily, he has a skinny body. He eats so much carbohydrates, but doesn’t gain weight! You can substitute chicken thigh fillet with chicken breast but it won’t be as juicy as the thigh fillet because chicken breast meat is a bit dry. Chicken breast though, is a healthier choice. You can also substitute potato starch with cornstarch, but it will not be as crunchy. I suggest you really try to look for potato starch as it gives it a light crisp crust like potato chips.