Karaage's secret is in its marination and frying. Different regions in Japan have their own twists. In Kyushu, it's often spicy, while in Kansai, it tends to be sweeter. In Hokkaido, local ingredients like Hokkaido-produced garlic or potatoes are used, and in Okinawa, it might include awamori or bitter melon. Tokyo's version is adaptable, reflecting various tastes.
