Karaage

Karaage (唐揚げ or 空揚げ or から揚げ, [kaɾaaɡe]) meaning "Tang (Chinese) fry" is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with a seasoned wheat flour or potato starch mix, and frying in a light oil. Occasionally, the foods are marinated prior to coating with the seasoning mix. The process is similar in technique to the preparation of tempura.^[1]

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  Chicken karaage at Gyoza no Ohsho
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  Gobō karaage
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  Octopus karaage
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  Squid tentacle karaage

See also

• から揚げ
• List of cooking techniques
• List of deep fried foods

References

External links

Wikimedia Commons has media related to Karaage.

• Japan Karaage Association (in Japanese)
• Karaage JP (in Japanese)
• Photos and further info about karaage (in English)
• Chicken Karaage recipe (in English)