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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. The process involves marinated small pieces of the food in a mix of soy sauce, garlic, and/or ginger, 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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