Wikipedia
Karaage
(approximately 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.
karaage by clanchou in Kanazawa, Ishikawa.jpg|Chicken karaage karaage by ayustety in Tomioka, Tokyo.jpg|[[Arctium lappa|Gobō]]'' karaage karaage by june29.jpg|Octopus karaage tentacle karaage perch.jpg|Perch karaage