Karaage

Chicken karaage

Karaage (唐揚げ or 空揚げ or から揚げ, [kaɽaaɡe]) (approximately KAH-rah-AH-ge in English), is a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, and/or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura.

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  Gobō karaage

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  Octopus karaage

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  Squid tentacle karaage

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  Perch karaage

See also

• List of cooking techniques
• List of deep fried foods

External links

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