Deep frying is a cooking method in which the food is prepared fully immersed in cooking oil. It is popular in many countries because the food does not become greasy like in regular frying and of course, because of the particular taste.
Karaage is a Japanese cooking technique in which the food is deep fried - small pieces of meat are first marinated in soy sauce with garlic or ginger, then coated in wheat flour and deep fried until it becomes golden and a bit crispy.
Most often you will find in Japan karaage from chicken (tori no karaage) or seafood, at festival stalls but also at the omnipresent convenience stores (conbini).
My favorite is the tori no karaage sold at festivals stalls - I love the combination of tastes in the same mouthful: the meat is a bit sweet from the soy sauce and a little spicy because of the ginger… And of course, it looks very tasty:
Yesterday’s Japan Photo: