Karaage Recipe

A quick and easy, Japanese-style crispy fried chicken. Karaage refers to a type of cooking, in which various foods, mostly chicken, but sometimes even other foods like fish is deep-fried in oil. Karaage may sound similar to tempura, but the technique is very different. In Karaage, foods are marinated prior to coating with flour or corn starch, whereas in tempura foods are coated in a batter, before it is fried.  The Karaage has been in Japan only since the 1920's, it was popularised by the Toyoken restaurant in Beppu, Japan. After World War II, when there was a shortage of chicken and other food items, this simple recipe helped spread some cheer. It is said that it was originally introduced to Japan by the Chinese, as a means to fry tofu and vegetables, while also seasoning them with rice wine and soy sauce. Even though Japanese Karaage slightly different, the style of cooking is credited to Chinese, so much so that the word Kara is Karaage, refers to Tang dynasty, and is a word that is used to describe things of Chinese origins.