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chicken karaage
Karaage is a Japanese cooking technique in which small pieces of meat or fish are marinated, dredged with a starch, and deep fried in oil. The usual meat is chicken, but may also be other meats, fish, or tofu. Karaage may be served alone or with rice and shredded cabbage.
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Verified Entity DossierRanked #2 in Japan on a Plate: The Dishes That Define Japanese Cuisine
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