Japanese fried chicken, or karaage, often uses boneless filets and smaller, bite-sized chunks for quicker cooking and easier eating with chopsticks, while Korean fried chicken utilizes familiar cuts like wings and drumsticks.
Unlike classic American pancake batter, the Swedish version typically does not include sugar. Instead, these eggy beauties are made from a straightforward combination of milk, flour, egg, butter, and a pinch of salt to taste.