Karaage: Difference between revisions
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Revision as of 14:59, 16 March 2012
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Karaage (唐揚げ or 空揚げ or から揚げ), commonly pronounced /ˌkærəˈɑːɡeɪ/ KARR-ə-AH-gay in English, is Japanese cooking technique in which various foods — most often meat, and specifically chicken — 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.
The town of Nakatsu, in Oita Prefecture has a Karaage festival every summer.[citation needed]
External links
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