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Karaage (唐揚げ or 空揚げ or から揚げ, [kaɾaaɡe]) (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. The process involves optional marinating small pieces of the food in a sauce, then lightly coating it with a seasoned wheat flour or potato starch mix, and frying in a light oil. It is similar in technique to the preparation of tempura.[1]

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