Karaage

Karaage (唐揚げ or 空揚げ or から揚げ^?), commonly pronounced /ˌkærəˈɑːɡeɪ/ KARR-ə-AH-gay in English, is Japanese cooking technique in which various foods — most often meat and fish — are deep fried in oil.

Small pieces of the food are marinated in a mix of soy sauce, garlic, and/or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura.