Karaage

Karaage (唐揚げ or 空揚げ or から揚げ, [kaɽaaɡe]) (approximately KAH-rah-AH-gay 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.