Deep fried chicken - Tatsuta age

Deep fried chicken - Tatsuta age

Here is the one of my delicious Japanese-style fried chicken recipes! The red color from the soy sauce and the white from the starch reminds us of the fall foliage along the river in Japan. Great recipe for parties, dinner, or a lunch box!

Ingredients: 6-8 people

Boneless chicken thighs
2 lbs
Soy sauce
4 tablespoons
Japanese Sake
2 tablespoons
Mirin (Japanese sweet wine)
2 tablespoons
Lemon juice
1/4 of lemon
Ground ginger juice
1 tablespoons
Potato starch (Corn starch)
Vegetable oil


1. Cut the chicken into bite-sized pieces.
2. In a medium size stainless steel or glass bowl, or a stainless steel or glass tray, mix the soy sauce, sake, mirin, lemon juice, and ginger to create the marinade. Then add the chicken into the mixture and marinate well, *using hands to force the marinade into the chicken. Let it sit for more than an hour to absorb the flavor.
3. In a deep frying pan, heat vegetable oil up to approximately 340°F (170℃). *it is the right temperature if you see fine bubbles form from your wooden serving chopsticks when you dip them into the oil.
4. Pour the potato starch into a Ziploc bag and thoroughly coat several pieces of marinated chicken with the potato starch.
5. Fry the chicken in the oil until golden brown. *Try not to fry too many pieces of chicken at the same time.
6. Placed the fried chicken onto a stainless steel rack and let it cool. Continue frying the rest of the chicken.

Story Behind this Recipe

Here's an introduction to one of my favorite fried chicken recipes.