Karaage

Karaage is a popular Japanese cooking technique in which various foods, most often chicken, are marinated and then deep-fried. The term "karaage" is often used interchangeably with "Japanese fried chicken" in English, although it can refer to any ingredient prepared in this manner.

Etymology

The term "karaage" comes from the Japanese words "kara" (meaning empty or void) and "age" (pronounced "ah-geh", meaning deep-fried). The "empty" refers to the absence of a batter coating on the food before it is fried.

Preparation

Karaage is typically made by marinating bite-sized pieces of chicken in a mixture of soy sauce, ginger, and garlic, then lightly coating them in a starch mixture before deep frying. The starch typically used is potato starch, but corn starch or flour can also be used. The result is a dish that is crispy on the outside and juicy on the inside.

Variations

While chicken is the most common ingredient used in karaage, other meats such as pork and fish, as well as vegetables like mushrooms and potatoes, can also be used. Some variations may also include a light batter or different marinades.

Serving

Karaage is often served with a side of cabbage and a slice of lemon, and is commonly found in bento boxes. It is also a popular choice for izakaya menus and can be found at many festivals and street food stalls in Japan.

See also

• Japanese cuisine
• Fried chicken
• Izakaya
• Bento

‎

‎