The NY Times food section has a second article this week that includes Asian food. The article is “Fried Chicken: A Migratory Bird” and describes international ways of preparing fried chicken. The restaurants and cuisine covered in the article include Chinese, Japanese, and Korean. I agree that American fried chicken is not the only fried chicken around. There are different ways of preparing fried chicken as there are cultures, from Asia to South America to the Caribbean. It must all be very tasty!
This is 鶏のからあげ (とり の からあげ; tori no karaage; chicken by fried), Japanese fried chicken:
Credit: Free photos from acobox.com