Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce, rolled in Katakuriko (potato starch) instead of wheat flour, and deep-fried. Tatsutaage may be a little lighter and crispier than Karaage.
To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko seems more popular than corn starch in Japan. The usage is almost the same, and they may be substituted for each other depending on the recipe. They are both used for thickening sauces, frying, and even making sweets. Katakuriko is always used for Tatsutaage, otherwise it is not Tatsutaage.
The contrast of the crunchy outside and the juicy marinaded chicken is absolutely delicious! Freshly fried crunchy chicken is a perfect main dish for dinner, but also great for bento lunch even though it loses the crispiness as it cools. It is quite easy to make for a larger quantity too. Serve it at a party, and people will be pleasantly surprised with the different style of fried chicken.
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 2 Chicken thighs
- Katakuriko (potato starch) or corn starch
- Mix Soy Sauce and Sake in a bowl.
- Cut chicken into 2" squares each and marinade in the sauce for 10 minutes.
- Remove the moisture with a paper towel and coat lightly in Katakuriko.
- Deep fry the chicken at 350F (180C) for 3-5 minutes.