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 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]

See also


Wikimedia Commons has media related to Karaage.

This article is issued from Wikipedia - version of the 7/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.