Karaage meaning 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 the meat with a seasoned wheat flour or potato starch mix, and frying in a light oil. Occasionally, the foods are marinated prior to coating with the seasoning mix. The process is similar in technique to the preparation of tempura.

Karaage is often served alone or with rice and shredded cabbage. Recently, it has become popular to eat Karaage wrapped with green perilla leaves and lettuce leaves.