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Japanese Fried Chicken (Tatsuta-Age)

Japanese Fried Chicken (Tatsuta-Age)

By Hisham Ali HassanSeptember 20, 2024

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active

Tatsuta-age is a specific type of tori no karaage, or Japanese fried chicken, but, here in the U.S. at least, "chicken karaage” has become the blanket term. The soy and mirin soak and potato-starch coating (no added cornstarch or wheat flour) qualifies our recipe as tatsuta-age. Semantics aside, the crisp, full-flavored, two-bite pieces of chicken are delicious hot out of the oil or even at room temperature. Double frying the chicken results in superior crispness. It sounds like a nuisance, but since the oil is already hot and each batch takes only a few minutes, it’s an easy step with a huge payoff. We like a lemony mayo-based sauce for dipping, but if you prefer, lemon wedges for squeezing are good, too. Shichimi togarashi is a Japanese spice blend. If you can’t find it, simply leave it out, or substitute with a pinch of cayenne or a squeeze of Sriracha.

Here is our original Japanese Chicken Karaage recipe featured on Milk Street TV.

Tip

Don’t mistake potato flour for potato starch. The two are not interchangeable. Potato flour is made by cooking, drying and then grinding whole potatoes, whereas potato starch—the correct ingredient to use here—is the pure starch extracted from potatoes. The dusty white appearance that forms on the surface of the pieces during frying is characteristic of the dish, so don’t be alarmed by its presence.

Ingredients
  • For the Chicken
  • ¼

    cup soy sauce

  • 2

    tablespoons mirin

  • 1

    tablespoon finely grated fresh ginger

  • 1

    small garlic clove, finely grated

  • Kosher salt and ground black pepper

  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed and cut into 1½- to 2-inch pieces

  • 1 ½

    cups potato starch

  • About 2 quarts grapeseed or other neutral oil

  • For the dipping sauce
  • ½

    cup mayonnaise

  • 1

    teaspoon grated lemon zest, plus 1 teaspoon lemon juice

  • ½

    teaspoon shichimi togarashi (optional; see headnote)

Step 1

In a medium bowl, stir together the soy sauce, mirin, ginger, garlic and ¼ teaspoon each salt and pepper. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.

Step 2

Set a wire rack in a rimmed baking sheet. In a large bowl, whisk together the potato starch and ½ teaspoon each salt and pepper. Working a few pieces at a time, remove the chicken from the marinade, letting excess drip off, then dredge in the potato starch, pressing evenly to adhere on all sides. Shake off any excess and transfer to the rack. Let stand at room temperature while you heat the oil and make the sauce.

Step 3

Pour enough oil into a 6- to 8-quart Dutch oven to reach a depth of about 1½ inches. Heat over medium-high to 350°F. Line a rimmed baking sheet with a doubled layer of paper towels and place near the stove.

Step 4

While the oil heats, make the sauce. In a small bowl, whisk together the mayonnaise, lemon zest and juice, and shichimi togarashi (if using).

Step 5

When the oil has come to temperature, carefully add half the chicken and fry, stirring to prevent sticking, until golden brown, 2 to 3 minutes. Using a mesh skimmer or slotted spoon, transfer the chicken to the paper towel–lined baking sheet. Allow the oil to return to 350°F, fry the remaining chicken and transfer to the baking sheet with the first batch.

Step 6

Repeat the process to double-fry the first batch until deep golden brown, followed by the second batch. Transfer the chicken to a platter and serve warm or at room temperature with the dipping sauce.

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