Karaage is a Japanese cooking technique where bite-sized pieces of meat, usually chicken, are marinated in soy sauce, garlic, and ginger, then coated in a light flour or starch mixture and deep-fried until golden brown and crispy. This method results in tender and flavorful fried chicken pieces that are popular as both a main dish and snack in Japanese cuisine. Karaage is often served with a squeeze of lemon or accompanied by a dipping sauce like ponzu or mayonnaise mixed with Japanese mustard.

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