deep-fried chicken; chicken karaage
Japanese-style fried chicken, typically marinated and coated in potato starch or flour before deep-frying. A popular dish in bento, izakaya, and home cooking.
Let's have chicken karaage for dinner tonight.
The chicken karaage at this restaurant is crispy on the outside and delicious.
General term for deep-fried food coated in flour or starch; 鶏唐揚げ specifies chicken.
Western-style fried chicken, often with a thicker, spiced batter, distinct from Japanese karaage.
Standard kanji spelling using 鶏 (chicken) and 唐揚げ (karaage).
Common variant with から in kana.
Abbreviated spelling omitting げ.
Uses 鳥 (bird) instead of 鶏; less specific but still understood as chicken karaage.
Variant with 鳥 and kana から.
Mixed kana-kanji spelling.
Formed from 鶏（とり）, “chicken,” and 唐揚げ, food fried without a batter coating or with a light starch coating.