karaage

Borrowed from Japanese 唐揚げ (karaage). Likely from 唐 (kara-, “Chinese, foreign”) + 揚げ (age, “deep-fried food”), although the etymology of kara is disputed.

• IPA^(key): /kəˈɹɑː.ɡeɪ/, /kɑˈɹɑː.ɡeɪ/
• Rhymes: -ɑːɡeɪ

karaage (uncountable)

1. Japanese or Korean food that is dipped in flour and then deep-fried, typically but not necessarily made from boneless chicken meat.
   • 2009 October 7, Julia Moskin, “Fried Chicken: A Migratory Bird”, in New York Times‎^[1]:

     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.

karaage

1. Rōmaji transcription of からあげ