Chicken karaage with chili crisp
Chicken karaage with chili crisp

Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) 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 lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and frying in a light oil. The foods are marinated prior to coating. The process differs from the preparation of tempura, which is not marinated and uses a batter for coating.[1] Karaage is often served alone or with rice and shredded cabbage.

Origin

A Karaage stand in Dōtonbori, Osaka
A Karaage stand in Dōtonbori, Osaka

Karaage is often cited[citation needed] to have been popularized in the 1920s by the Toyoken restaurant in Beppu, Japan. The method was popularized because of the food shortages in Japan after World War II, specifically for chicken. Chicken was already a popular meal, but using the Karaage method made it easier to cook, and provided a different way to eat chicken.

The roots of the style of cooking can also be found in Chinese cooking, it is very similar to how Chinese fry tofu for vegetarian dishes. The method of frying, however, has been around since tempura in the Edo period of Japan. Chinese use soy sauce and rice wine, a similar process to karaage. [2]

Since the 1920s, the dish has spread widely throughout all of Japan. Karaage is mostly in reference to fried chicken, as the fried chicken has become the most widespread version of the cooking style. Karaage—the chicken version—is commonly available in convenience stores such as Lawson, FamilyMart, and 7-Eleven as a fast food item. It is also readily available in food stands throughout Japan.[3]

When coated with starch, it is called Tatsuta-age. Tatsuta is the name of a river, but there are conflicting theories as to why it was called that.

Karaage is also widely available in festivals and food stalls throughout Japan. One such festival is the Oita annual Karaage Festival, where over 60 different shops participate to provide unique versions of the Japanese delicacy.[4]

Karaage in the media

Regional karaage

Dakgangjeong, a similar style of fried chicken consumed in Korea.
Dakgangjeong, a similar style of fried chicken consumed in Korea.

Since karaage has spread throughout Japan, there have been many regional takes on the dish, the most notable ones including:[8]

See also

References

  1. ^ Judkis, Maura (26 November 2014). "Plate Lab: Karaage is like Japanese fried chicken". Washington Post.
  2. ^ "Japan's History of Fried Food". TalentHub Blog | Live and work in Japan. 2017-10-24. Retrieved 2019-05-31.
  3. ^ Nomura, Mona (2017-02-21). "Japanese Convenience Stores Are Havens Of 24/7 Snacking". Eater. Retrieved 2019-05-31.
  4. ^ "Toriten & Karaage Chicken | Oita, Japan | Tourism Information". www.discover-oita.com. Retrieved 2019-05-31.
  5. ^ MKD TUBE 2.0 (2019-01-13), 食戟のソーマ Shokugeki no Soma [HD] WALK-N-EAT-KARAAGE || Best moments #6, retrieved 2019-05-31
  6. ^ Joyce, Tabitha. "Anthony Bourdain's favourite foodie finds". CN Traveller. Retrieved 2019-05-31.
  7. ^ a b c "ASDF hopes its fried chicken can outgun popular curry of MSDF". Asahi. November 3, 2020. Archived from the original on April 7, 2021.
  8. ^ "Chickened Out: Kara-age, Tatsuta-age, and More - Special Features - Japanese Food". NHK WORLD. Retrieved 2019-05-31.
  9. ^ "Dakgangjeong (Sweet Crispy Korean Fried Chicken)". Korean Bapsang. 2014-03-17. Retrieved 2019-05-31.