Karaage

Karaage (唐揚げ 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.

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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

History

The deep frying method of Karaage is from the Edo period (1603-1868) when tempura was in fashion.

See also

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

External links

• Japan Karaage Association Template:Ja icon
• Karaage JP Template:Ja icon
• Photos and further info about karaage Template:En icon
• Chicken Karaage recipe (in English)