Japanese Marinated Fried Chicken — Chicken Tatsuta-age
A beloved Japanese home classic, chicken thighs marinated in soy, mirin, and ginger then fried in potato starch to a shattering purple-tinged crust.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 40ml soy sauce, 30ml mirin, 30ml sake, 1 tbsp ginger, and 1 garlic clove in a medium bowl. Add 500g chicken thigh pieces, toss thoroughly, marinate 10 minutes at room temperature. Drain chicken. Shred 200g cabbage. Prepare 60g potato starch in a shallow dish. Have lemon wedges and kewpie mayo ready.
Fry 1
Heat 400ml oil to 170°C in a deep wide pot. Working in batches of 2–3 pieces, coat chicken thoroughly in potato starch, pressing firmly. Fry 3–4 minutes until pale golden. Remove to a rack, rest 3 minutes undisturbed.
Fry 2
Increase oil temperature to 185°C. Return rested chicken to oil in batches, fry 1–2 minutes until crust is deep reddish-brown and very crisp. Drain on a rack immediately without covering.
Plate
Mound steamed rice on plates, top with crispy chicken. Arrange shredded cabbage alongside, drizzle with kewpie mayo, and serve with lemon wedges for squeezing.
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