Search results
Results from the WOW.Com Content Network
Karaage (唐揚げ, 空揚げ, or から揚げ, ) 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 lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch , and frying in a light oil.
Japanese fried chicken karaage. The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. [5] The origin of fried chicken in the southern states of America has been traced to precedents in Scottish [6] [7] [8] and West African cuisine.
Korean fried chicken. This is a list of fried chicken dishes.Chicken is the most common type of poultry in the world, [1] and was one of the first domesticated animals. Chicken is a major worldwide source of meat for human consumption, and is prepared as food in a wide variety of ways.
The new Japanese-inspired nuggets feature dark-meat chicken and are reminiscent of true karaage-style fried chicken.
Crispy fried chicken – Chinese dish of fried chicken; Fried chicken – Dish of chicken pieces coated with seasoned flour or in batter and then fried; General Tso's chicken – Deep-fried chicken dish; Karaage – Japanese cooking technique; Orange chicken – Chinese chicken dish of U.S. origin; Parmo – English take-away dish; Popcorn ...
At Kentucky Fried Chicken, they “hold” the chicken in an oven set to 175 degrees for about 20 minutes according to a former employee. This allows the chicken to finish cooking while keeping it ...
Karaage, a Japanese dish Chicken noodle soup Buldak is a Korean dish made from heavily spiced chicken. [3] Marinated barbecue chicken Cooking of chicken tabaka , a traditional Georgian dish Coq au vin is a French dish of chicken braised with wine , lardons , mushrooms , and optionally garlic .
Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken burger sold and trademarked by McDonald's Japan. Tatsuta-age [ ja ] indicates a way of cooking using deep frying. After marinating meat or fish, the meat is sprinkled with Japanese katakuri-ko ( potato starch ) before frying.