A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil.
I know deep frying seems like a lot of work but as a side dish, it’s no big deal. I use a small pot to get the job done, which means smaller batches, but I use less oil and the clean up is relatively easy. A squeeze of lemon is all you need to finish off the dish.
Chicken Tatsuta Age
Adapted from わたしの味野菜たっぷり
Makes 2 servings
2 chicken thighs
2 Tbps shoyu
1 Tbsp sake
1 Tbsp mirin
1 tsp grated ginger juice
1 clove garlic, grated
3 Tbsp or more katakuriko
oil for frying
Slowly heat the oil to 350º F.
In the meantime, poke the chicken all over with a fork, then cut into bite-sized pieces.
Combine the shoyu, sake, mirin, ginger juice, and garlic in a medium bowl. Add the chicken and let marinate for 10 mins.
Drain the marinade well then, in a new bowl, add the chicken and katakuriko, a tablespoon at a time. Mix well before each addition. The chicken should be evenly coated, but any excess should be shaken off.
Fry the chicken until golden and cooked through. Serve with lemon wedges.