Toriniku no Tatsuta-age (Marinated Fried Chicken)
Toriniku no Tatsuta-age is Japanese fried chicken at its best -- tasty, tender and crispy. Simply marinate chicken in soy sauce, sake, ginger and green onions, coat and deep fry. I prefer eating the finished product shortly after frying, but they keep well for use in bento boxes and packed lunches.
This dish is or another one quite similar is called Toriniku no Karaage (Chicken Karaage). I have seen explanations that distinguish karaage as deep frying without using any flour, whereas tatsuta-age is deep frying with flour. And another point of confusion - I have often seen the terms tatsuta-age and karaage used interchangeably on menus. In any case, they are quite similar if not the same dish and delicious!
- 1 lb chicken thighs, deboned
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tsp ginger, grated
- 1 stalk green onion, finely chopped
- 1 cup potato starch
- vegetable oil for frying
- lemon wedges
- japanese hot mustard (optional)
- Remove excess fat (or leave it on, if you like) from your chicken thighs and cut into 1 - 2" pieces.
- Grate ginger and mix with soy sauce, sake and green onions. Place chicken pieces into the bowl and mix thoroughly. Put the bowl in the refrigerator for 20 - 30 minutes.
- Meanwhile, get your deep-frying workstation ready -- place a paper towel on a rack or strainer for your cooked pieces. Spread potato flour on a plate for dusting chicken. Add oil to a heavy-bottomed pot and bring to about 320 degrees. And get some long chopsticks or tongs for dusting the chicken and a separate pair for deep frying.
- Dust chicken pieces thoroughly, shake to remove excess flour and place in the pot. Turn over only when it looks brown and crusty. Flip and repeat. Drain on the paper towel.
- Serve with lemon wedges and/or Japanese hot mustard.
Serving Size: 2-3
Rate this Recipe:
Preparation Time: 40 minutes