📝 About This Recipe
Named after the Tatsuta River in Nara, where the deep reddish-brown meat and white starch coating evoke autumn leaves floating on water, Tatsuta-age is the sophisticated cousin of classic Karaage. This dish features succulent chicken thigh marinated in a punchy ginger-soy reduction, then dredged in pure potato starch for a signature 'glass-like' crunch. It is a masterclass in Japanese home cooking, offering a perfect balance of umami, aromatics, and an incredibly light, crisp texture.
🥗 Ingredients
Main Protein
- 1.5 lbs Chicken Thighs (boneless, skin-on for best flavor, cut into 1.5-inch pieces)
The Signature Marinade
- 3 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh Ginger (finely grated with juices)
- 1 clove Garlic (microplaned or finely minced)
- 1/2 teaspoon Toasted Sesame Oil (for a hint of nuttiness)
The Dredge and Frying
- 1 cup Potato Starch (Katakuriko) (essential for the authentic white, crispy finish)
- 3 cups Neutral Oil (canola, vegetable, or grapeseed oil for frying)
Garnish and Serving
- 1 Lemon (cut into wedges)
- 8 pieces Shishito Peppers (flash-fried for garnish)
- 2 stalks Green Onions (finely sliced on a bias)
- 1 pinch Salt (Maldon or fine sea salt for finishing)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. Cut them into uniform 1.5-inch chunks, ensuring each piece has a bit of skin attached for maximum crispiness.
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2
In a medium bowl, whisk together the soy sauce, sake, mirin, grated ginger (including the juice), minced garlic, and sesame oil.
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3
Add the chicken to the marinade and massage the liquid into the meat with your hands for about 1 minute to help the flavors penetrate.
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4
Cover the bowl and let the chicken marinate at room temperature for 20-30 minutes. Avoid marinating longer than an hour, as the soy sauce can toughen the protein.
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5
While the chicken marinates, prepare your frying station. Place a wire rack over a baking sheet and fill a heavy-bottomed pot or wok with 2 inches of neutral oil.
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6
Heat the oil to 320°F (160°C). Use a kitchen thermometer to ensure accuracy; this first fry is at a lower temperature to cook the chicken through.
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7
Drain the chicken in a colander to remove excess marinade. Do not pat dry; you want a tiny bit of moisture to help the starch stick.
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8
Place the potato starch in a shallow dish. Dredge each piece of chicken individually, pressing firmly so the starch forms a thick, even coat. It should look white and powdery.
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9
Working in batches of 5-6 pieces, gently lower the chicken into the oil. Fry for 3 minutes, turning occasionally. The coating should be pale and set, but not yet deeply browned.
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10
Remove the chicken and let it rest on the wire rack for at least 3 minutes. The residual heat will finish cooking the interior while the moisture evaporates from the crust.
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11
Increase the oil temperature to 375°F (190°C). This second, high-heat fry is what creates the legendary Tatsuta-age crunch.
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12
Flash-fry the chicken for a second time for 45-60 seconds, or until the exterior is a deep golden brown and the coating looks 'shattered' and crisp.
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13
In the final 30 seconds of the last batch, carefully toss the shishito peppers into the oil (pierce them first so they don't explode) until blistered.
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14
Drain the chicken briefly on the rack, sprinkle with a tiny pinch of sea salt while hot, and serve immediately.
💡 Chef's Tips
Always use potato starch (Katakuriko) rather than cornstarch; potato starch has larger granules that create a more dramatic, craggy crunch. Do not skip the double-fry method; the first fry cooks the meat, and the second fry boils off remaining surface moisture for a long-lasting crisp. Pierce shishito peppers with a toothpick before frying to prevent them from bursting in the hot oil. If you don't have sake, you can substitute with dry sherry, though sake provides a more authentic, clean aroma. Ensure the oil returns to the target temperature between batches to prevent the chicken from becoming greasy.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy Japanese short-grain rice and a side of miso soup for a complete Teishoku meal. Pair with a cold Japanese lager or a highball (whisky and soda) to cut through the richness of the fried chicken. Provide a small dollop of Japanese Kewpie mayonnaise on the side for dipping. A side of refreshing sunomono (cucumber salad) provides a bright, acidic contrast to the savory chicken. Always serve with a fresh lemon wedge to brighten the soy-ginger notes just before eating.