A Different Flavor from Chicken... How Did the Beloved Snack "Karaage" Originate? [Sunday Culture]

In Chinese Characters, It Means "Tang Dynasty Frying"...
A Cooking Method Introduced from China
Became Synonymous with "Fried Chicken" as Poultry Farms Increased

If there is a side dish that is indispensable in Japanese lunch boxes or izakayas, it would have to be fried chicken known as "karaage." Now a familiar dish to us as well, how did karaage come into being? Today, we share the story of Japanese karaage.

The cooking method of frying ingredients in oil was introduced from China. That is why karaage is written in Japanese as "唐揚げ," where the kanji "唐" refers to the Tang dynasty and "揚げ" means frying. In short, it literally means "Tang-style frying." At the time, unlike today, the ingredients were not coated in batter before frying; instead, they were simply blanched in oil. This method of frying ingredients without any coating was also called "空揚げ" using the kanji for "empty" (空). This is also read as "karaage" in Japanese. Since both terms are pronounced the same, it is believed that the name "karaage" became established for both methods.

Karaage. QP homepage.

Originally, karaage was not specifically fried chicken, but rather a dish where various ingredients such as tofu and vegetables were fried and then simmered in soy sauce-based sauces. Over time, however, it became synonymous with fried chicken.

There are several theories about how karaage came to refer specifically to fried chicken, but the most widely accepted explanation is that it was influenced by the historical context of the time. In Japan, starting in the 1960s, the government established many poultry farms to address food shortages. As a result, chicken, which had previously been more expensive than beef, gradually became an ingredient that ordinary people could easily access. In fact, the birthplace of karaage as we know it is in the northern region of Oita Prefecture, where there are many poultry farms. Oita Prefecture is known for having the highest per capita chicken consumption in the country.

Nichirei Food Homepage.

Among these areas, Nakatsu City and Usa City are often referred to as the origins of karaage. The Chinese restaurant Rairaiken in Usa City is considered the original karaage shop; it is said that the original form of karaage was created there by frying chicken, which could not be shipped from poultry farms, in four pieces with the bone still attached. As the recipe was shared by this restaurant, the culture of eating fried chicken spread to neighboring areas. As a result, Usa City has even adopted the slogan "Karaage is from Usa City" and created a karaage tour map to promote it as a tourism product.

Karaage developed around Oita Prefecture and then spread to chicken specialty restaurants in Tokyo, eventually becoming a staple side dish and bar snack for the general public. It is a history embedded in food culture.

Karaage Tourist Map of Usa City, Oita Prefecture. Usa City Tourism Website.

There are also debates surrounding karaage. Similar to the "dipping vs. pouring" debate over sweet and sour pork in Korea, there is a discussion about whether or not to squeeze the lemon that is often served with karaage. Some argue that the lemon cuts through the greasiness of the fried chicken and should be added for a refreshing taste. Others insist that the original appeal of karaage lies in its savory, juicy oil, and that lemon ruins this flavor, so it should never be added. Since karaage is typically served as a shared dish, such debates seem to naturally arise.

According to a survey by the Japanese food company Pokka, 30% of respondents said they would appreciate it if people would ask before squeezing lemon on karaage. Interestingly, the percentage of those in their 20s and 30s who add lemon is even higher. For this reason, some suggest that it is better to squeeze lemon only onto your own plate, just as we ask, "Do you prefer dipping or pouring the sauce?" when eating sweet and sour pork in Korea. It is an amusing debate.