Tatsuta-Age Recipe: How to Make Japanese Fried Chicken
Written by MasterClass
Last updated: Apr 20, 2024 • 2 min read
Learn how to make marinated Japanese fried chicken at home.
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What Is Tatsuta-Age?
Tatsuta-age is Japanese fried chicken that is marinated. It is a type of karaage—Japanese fried food dredged in wheat flour or katakuriko (potato starch). Tatsuta-age is a popular appetizer in Japan, found in izakayas (Japanese bars), convenience stores, and bento boxes.
Tatsuta-age vs. Karaage: What’s the Difference?
Tatsuta-age and karaage are often used interchangeably. Tatsuta-age is a style of karaage that involves marinating pieces of chicken in soy sauce and mirin (rice wine) before dredging them in potato starch. Tatsuta-age has become one of the most popular types of karaage since the marinade infuses the chicken with extra flavor.
Best Chicken Cuts for Chicken Karaage
Chicken thighs are typically best for chicken tatsuta-age, since their flesh is more flavorful than chicken breasts and less likely to dry out when exposed to the oil’s heat. Skin-on chicken thighs have an additional layer of fat that makes them even more flavorful and juicy tatsuta-age. (Ask your butcher to remove the bones from skin-on chicken thighs.) Both skinless chicken thighs or skin-on breasts will also work in a pinch, but your tatsuta-age won't be as fatty as the kind served at Japanese restaurants.
Japanese Tatsuta-Age Fried Chicken Recipe
makes
prep time
20 mintotal time
9 hrcook time
40 minIngredients
- 1
Make the marinade. In a large resealable plastic bag, combine soy sauce, mirin, garlic, and ginger.
- 2
Cut the chicken into bite-size pieces, about 2 inches each.
- 3
Add the chicken pieces to the marinade and seal the bag. Gently shake the bag to coat all the pieces of chicken.
- 4
Place the bag on a plate and transfer it to the refrigerator to marinate overnight, up to 48 hours.
- 5
Fill a deep-fryer or large pot with at least 3 inches of cooking oil and heat to 350 degrees Fahrenheit.
- 6
Line a baking sheet with paper towels and place a wire rack on top of the baking sheet.
- 7
Remove the marinated chicken from the fridge.
- 8
Prepare a shallow bowl with potato starch.
- 9
Roll each piece of chicken in the potato starch, shaking off the excess, and transfer to the wire rack.
- 10
Deep fry the chicken pieces a few at a time until golden, about 3 minutes. Be careful not to crowd the pan, which will cause the oil temperature to drop.
- 11
Using kitchen chopsticks or a spider, transfer fried chicken pieces to the wire rack.
- 12
After deep frying all the chicken pieces once, increase the oil temperature to 375 degrees Fahrenheit and fry each piece a second time until golden brown and crispy, about 1 minute.
- 13
Transfer to the wire rack.
- 14
Serve with a small bowl of mayonnaise topped with shichimi togarashi and lemon wedges.
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