Fried chicken is a food that's loved across so many different cultures. There’s Korean fried chicken, Southern fried chicken, chicken tenders, Buffalo wings, Indian Chinese chicken lollipops, and more. There’s just something about deep fried bird that everyone seems to love. But what is Japanese fried chicken and what sets it apart from the rest?There are two main styles of Japanese fried chicken you should know about. The first is karaage, which is a word that has almost become synonymous with fried chicken. Karaage is a frying method from Japan that involves frying small pieces of a particular protein or vegetable pretty much as is, except for a light coating of seasoned flour or potato starch mix. And while fish and seafood can be cooked using this technique, chicken is most popular. The second style is a close cousin to karaage, called tatsutaage. The main difference is that tatsutaage involves a quick marinade of soy sauce, sake, mirin (the holy trinity of Japanese flavor), plus minced ginger and garlic. The main ingredient is then coated with potato starch instead of wheat flour. The potato starch provides a lasting crispness that can hold much longer than wheat flour.Japanese fried chicken is usually dark meat and is served without much more than a wedge of lemon, and maybe some Kewpie mayonnaise. Karaage and tatsutaage are ubiquitous in Japan and eaten very frequently, but are increasingly popular outside of Japan because it’s simple yet flavorful, lighter than some other types of fried chicken, and extra crispy.