That's not true at all. In Japan there's a lot of fried food such as karaage chicken, tempura, tonkatsu etc. It's even less true for Chinese food since it is extremely diverse. Some of the most famous Chinese regional cuisines such as Sichuan, Hunan, Guizhou, etc are extremely spicy, and there are fried food sold virtually everywhere.

I don't even know where to begin with this. This is how spicy chinese food can be:

A close friend from grad school ate dinner in a restaurant in Chengdu, When he walked in to the restaurant he, and the other men, went to one side, the women to the other. On each side was a separated changing room and dining room. All patrons stripped to their underwear before entering the dining room.

When I myself was in China, I saw fried food everywhere in the night markets. I didn't eat too much from the night market food stands, but I assure you fried was everywhere.
From what I did eat, morning, noon, and night, was spicy, spicy, spicy. So much so that my entire palette shifted (I was only there 10 days!) from one of light to moderate tolerance of spicy to major tolerance. I now still cannot get enough of spicy foods. Thank you China!
Some dishes were so hot that I would get hiccoughs after two or three bites, something my physiology is prone to with hot foods, and would need to take breaks to simmer down after about 6-7 bites. Awesome food. I can't wait to get back.
My last anecdote (none of this is history, although the history of chili peppers in china is not that long, spanning only as far back as the 16th century) is that of a cafe in Jiyuan, China, a very small regional city. I was eating a bowl of noodles in soup, enjoying the garlic chili sauce with it. I put a spoonful of the scorching stuff in and enjoyed the burn. My companion pointed out another patron behind me, a local man who was shoveling spoonful after spoonful of the sauce into his own noodles. He must have put 6 or 7 spoons of the garlic chili sauce in before he resumed eating. China rules.