Chicken karaage differs from its brethren in a couple of ways. First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down. Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour. - lj
If i had a board called "things i will probably never do" - I would post this there : ) but they do sound good ! If you decide to make them, call me !! Impossibly crispy Japanese chicken wings with an invisible sweet soy glaze and plenty of black pepper.