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Karaage
(Japanese)
chicken, oil, flour, potato starch
Karaage 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.
Created May 12, 2017 by: anika854
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