shallow frying; pan frying with a small amount of oil
A cooking method where food is fried in a small amount of oil, not fully submerged. Often used for foods like gyoza or karaage to achieve a crispy texture without deep-frying.
Shallow frying makes oil disposal easier.
In this recipe, we shallow-fry the chicken.
Compound of 揚げ (age, 'frying') and 焼き (yaki, 'grilling/baking'), reflecting a hybrid cooking method.