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–+ servings

Chicken Tatsuta Age (Shallow-fried)

Prep Time35 minutes
Cook Time8 minutes
Total Time43 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

  • 300 g boneless chicken thigh skin-on
  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp sake
  • ¼ tsp ground black pepper
  • 2 tsp grated garlic or garlic paste
  • 1 tsp grated ginger root or ginger paste
  • 5 tbsp potato starch (katakuriko) or corn starch
  • cooking oil for shallow frying
  • lemon wedges optional

Instructions 

  • Cut 300 g boneless chicken thigh into bite size pieces. (40-50g, 1.4-1.7 oz per piece)
    pieces of skin-on chicken thigh cut into bite-size pieces on a black chopping board
  • In a zip lock bag or tupperware, add 1 tbsp Japanese soy sauce (koikuchi shoyu), 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).
    chicken thigh sprinkled with pepper and then coated in marinade in a metal container
  • Sprinkle about 5 tbsp potato starch (katakuriko) onto a plate. Shake the excess marinade off each chicken piece before rolling it in the starch.
    coating marinated chicken thigh in potato 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.
    Tatsuta-age shallow frying at a lower temperature
  • Turn up the heat to 190 °C (374 °F) and fry for 1 minute on each side.
    Tatsuta-age shallow frying at a higher temperature
  • Transfer the chicken to a wire rack or absorbent kitchen towels to allow the excess oil to drip off.
    Fried tatsuta-age draining on a wire rack
  • 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.