📝 About This Recipe
Tatsuta-age is a beloved Japanese classic named after the Tatsuta River, where the deep reddish-brown chicken and white starch coating evoke the image of autumn leaves floating on water. Unlike standard Karaage, this version relies on a deep soy-ginger marinade and a pure potato starch crust for an incredibly light, glass-like crunch. Each bite delivers a burst of savory umami balanced by the zing of fresh ginger, making it a staple of Japanese home cooking and bento boxes alike.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Boneless Skin-on Chicken Thighs (cut into 1.5-inch bite-sized pieces)
- 1 cup Katakuriko (Potato Starch) (essential for the signature white, crispy texture)
- 3 cups Neutral Oil (for frying; vegetable, canola, or grapeseed oil work best)
The Marinade
- 3 tablespoons Japanese Soy Sauce (use a high-quality Shoyu)
- 2 tablespoons Sake (Japanese rice wine to tenderize the meat)
- 1 tablespoon Mirin (adds a hint of sweetness and shine)
- 1 tablespoon Fresh Ginger (grated into a fine paste)
- 1 clove Garlic (finely grated)
- 1 teaspoon Toasted Sesame Oil (for an extra layer of nutty aroma)
For Garnish and Serving
- 1 piece Lemon (cut into wedges)
- 6-8 pieces Shishito Peppers (lightly blistered in the oil)
- 2 stalks Green Onions (thinly sliced on the bias)
👨🍳 Instructions
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1
Prepare the chicken by trimming excess fat, but keep the skin on for maximum flavor and texture. Cut into uniform 1.5-inch chunks.
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2
In a large bowl or a resealable plastic bag, combine the soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil. Whisk until well combined.
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3
Add the chicken pieces to the marinade. Massage the liquid into the meat for a minute to ensure every piece is well-coated.
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4
Let the chicken marinate at room temperature for 20-30 minutes. Do not exceed 1 hour, or the salt in the soy sauce may begin to toughen the meat.
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5
While the chicken marinates, prepare your frying station. Place the potato starch (katakuriko) in a shallow tray or wide bowl.
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6
Fill a heavy-bottomed pot or wok with about 2 inches of neutral oil. Heat the oil to 325°F (160°C).
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7
Lightly drain the excess marinade from a few pieces of chicken. Dredge them thoroughly in the potato starch, pressing firmly so the starch adheres. It should look white and powdery.
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8
Carefully slide the chicken into the oil in small batches. Do not overcrowd the pot, as this will drop the temperature and result in greasy chicken.
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9
Fry the chicken for about 3 minutes. The exterior should be pale and set, but not yet fully browned. Remove and let rest on a wire rack for 2-3 minutes.
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10
Increase the heat of the oil to 375°F (190°C). This double-fry method is the secret to a perfectly crispy, non-greasy finish.
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11
Return the chicken to the hot oil for a second fry, lasting about 45-60 seconds, until the coating is golden brown and extremely crisp.
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12
Quickly fry the shishito peppers (poked with a small hole to prevent bursting) for 30 seconds until blistered.
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13
Drain the chicken and peppers on a paper towel-lined plate or wire rack for just a moment to remove surface oil.
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14
Plate the hot chicken immediately, garnished with the blistered peppers, sliced green onions, and a fresh lemon wedge on the side.
💡 Chef's Tips
Use Katakuriko (potato starch) instead of cornstarch if possible; it creates a much crispier, more authentic 'crackle' finish. Always perform the double-fry technique; the first fry cooks the inside, and the second fry evaporates surface moisture for lasting crunch. Don't discard the chicken skin! It renders down during the frying process and provides the best flavor in the dish. If you don't have a thermometer, test the oil by dropping a piece of starch in; it should sizzle and rise to the surface immediately.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy Japanese short-grain rice and a side of miso soup for a complete meal. Pair with a crisp, cold Japanese lager or a highball to cut through the richness of the fried chicken. Add a small dollop of Japanese mayonnaise (Kewpie) on the side for dipping. A side of shredded cabbage with a sesame dressing provides a refreshing, crunchy contrast to the hot chicken.