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In America, many people are familiar with the small, deep-fried pieces of chicken which are served at McDonald's called "Chicken McNuggets".  In Japan, there is a similar, but different, bite-sized chicken-meat food called: "Kara-age" (唐揚げ) -- which refers to a method of cooking where pieces of chicken are marinated, lightly coated in flour or potato starch, and deep-fried.  The Japanese kanji character 唐 (Kara) originally meant “Tang” (as in the Tang Dynasty of China).  Early Kara-age style cooking was inspired by Chinese chefs who deep-fried tofu and other foods in oil.  Kara-age appeared in Japan as early as the Genroku period (late 17th century).  But chicken Kara-age specifically became popular in the 1930s, often marketed as “Chinese-style” fried cuisine.  Of note, after World War II, chicken became more accessible and affordable for Japanese people and Kara-age spread as a home-cooked dish and a restaurant & izakaya-pub staple.  What makes Kara-age unique is: (1) Flavor: Infused with a savory marinade, typically featuring soy sauce, ginger, and garlic, creating a rich umami taste; (2) Texture: Known for its "kari-kari" (crispy) crunch from the starch coating, contrasting with the tender, juicy meat; (3) Coating: Unlike Western fried chicken, it uses potato starch (katakuri-ko) or a mix with flour for a light, crisp finish; (4) Cut: Often made from boneless chicken thighs for maximum juiciness, cut into small, easy-to-eat pieces; (5) Versatility: Enjoyed plain, with a squeeze of lemon, or with Japanese mayonnaise, often served with rice or cabbage.  We hope you will have the chance to enjoy this Japanese traditional Japanese "comfort food" ... Other comfort foods are introduced at the links below. Written by Goodfield

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LINKS:

Japanese comfort foods

https://us.iino.cc/blog/blog.html?eid=00191

https://us.iino.cc/blog/blog.html?eid=00183

https://us.iino.cc/blog/blog.html?eid=00145