Tatsuta Age is a delicious variation of Karaage (Japanese-style fried chicken) made with succulent chicken thigh soaked in a soy-based marinade, coated in a layer of potato starch, and fried until golden like autumn leaves!
Cut 300 g boneless chicken thigh(s) into bite size pieces. (40-50g, 1.4-1.7 oz per piece)
In a zip lock bag or tupperware, add 1 tbsp soy sauce, 1 tbsp sake, ¼ tsp ground black pepper, 2 tsp grated garlic and 1 tsp grated ginger root together with the chicken pieces and marinate for 30 mins in the refrigerator.Once marinated, start preheating a pan of oil to 160 °C °C (320 °F). It should be about 3cm deep (just over 1 inch).
Sprinkle about 5 tbsp potato starch onto a plate. Shake the excess marinade off each chicken piece before rolling it in the starch.
Once the oil is hot, place the chicken pieces in the pan and shallow fry at 160 °C (320 °F) for 3 minutes on each side.
Turn up the heat to 190 °C (374 °F) and fry for 1 minute on each side.
Transfer the chicken to a wire rack or absorbent kitchen towels to allow the excess oil to drip off.
Serve and enjoy.
Notes
Store leftovers in the fridge for 1-2 days or in the freezer for up to 1 month. Reheat in the microwave or crisp it up in the oven/grill.