Karaage, the Japanese style of bite-sized fried chicken, originated in Japan.
The word karaage refers to a Japanese cooking method in which ingredients are lightly coated before being fried. Chicken is now the best-known version, usually marinated in soy sauce, ginger and garlic before frying.
Karaage is commonly served as a snack, appetizer or bento-box item. It is often confused with chicken katsu, but katsu uses a larger cutlet coated in breadcrumbs, while karaage generally uses small pieces with a lighter starch coating.
Although karaage can describe fried foods made from ingredients such as fish or vegetables, chicken karaage is the variety most familiar internationally.