Japan Eats

Recipe: Tori no tatsutaage (deep fried chicken coated with starch)

Do you know your tatsutaage from your karaage?

Karaage is the deep fried chicken dish familiar to anyone who’s visited a Japanese izakaya. The chicken is coated in an egg based batter and then fried in vegetable oil.

Tatsutaage, on the other hand, is chicken, pork or fish are marinated and then coated with starch.
Here, we’re double frying chicken marinated in a mixture of soy, sake and ginger.

Serve with mayonnaise, ponzu or (our favorite) Thai sweet chili sauce.

Tori no tatsutaage

Tori no tatsutaage

Ingredients (serves 2)

  • 500 – 600 g chicken thigh
  • 2 teaspoons of salt
  • 1 tablespoon of sake
  • 1 tablespoon of soy sauce
  • 10 g of ginger
  • 6 – 7 tablespoons of potato starch (or corn starch)

Method

Take the chicken from the refrigerator and allow it to come to room
temperature.

Next, cut away any fat or gristle. Place the chicken on a tray and sprinkle salt over the pieces. Again, leave it for 20 minutes. Wipe away any remaining moisture with a paper towel.

Prepare to marinate the chicken by peeling and grating the ginger. Now cut the chicken into 5 cm square pieces. Put them into a bowl and marinate for 30 minutes to an hour in a mixture of the sake, soy sauce and ginger.

If you haven’t already, fill a deep fryer with enough vegetable oil to cover the chicken (5 – 7 centimeters ought to be enough). Heat to 170 degrees centigrade.

Evenly distribute the starch on a tray. Coat each piece of chicken before gently dropping it into the oil. Take care to shake off any excess starch before dropping the chicken into the oil. It’s also worth noting that the chicken should be coated in starch right before frying.

Deep fry each piece for 2 – 3 minutes, then remove them from the oil and allow them to rest for a further 2 – 3 minutes. In order to maintain the temperature of the oil, it’s best not to fry all the pieces at once.

Now it’s time to fry the chicken a second time. Do so for 3 – 4 minutes, or until the chicken becomes brown. Keep a close eye on the bubbles erupting from the chicken as it fries – they will become smaller when the chicken is ready to remove from the oil. Before you take the chicken out of the deep fryer, turn the heat up so that the outside of the chicken becomes crispy and you can easily drain the oil.

Once the oil has drained away, serve with your choice of condiment.