Today, small Japanese meal for lunch with kara-age chicken and rice with marinated seaweed. It's very simple: you cut the breast chicken in small bites, and you add fresh ginger and soya sauce and let it for a couple of hours. Then just before fry the chicken in oil you add
potato starch. And it's ready to be cook. When the chicken is gold, you can serve it. I add a drop of mixed sesame-Japanese pepper on it. Bon appetite.