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- Japanese or Korean food that is dipped in flour and then deep-fried.
- 2009 October 7, Julia Moskin, “Fried Chicken: A Migratory Bird”, in New York Times:
- Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.
- Rōmaji transcription of