Japanese · Dinner
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.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
42gFat
38gCarbs
8gSugar
2gFiber
720mgSodium
105mgChol
Goes well with
Grüner Veltliner, Wachau SmaragdGrüner Veltliner, Wachau Smaragd — A ref...
local
Sapporo Premium LagerSapporo Premium Lager — A crisp, refresh...
international
Instructions
1
Prep
Combine soy sauce, mirin, sake, ginger, and garlic in a medium bowl. Add chicken thigh pieces, toss thoroughly, marinate 10 minutes at room temperature. Drain chicken. Shred cabbage. Prepare potato starch in a shallow dish. Have lemon wedges and kewpie mayo ready.
2
Fry 1
Heat oil to 170°C in a deep wide pot or skillet. Working in a single batch of 4–5 pieces, coat chicken thoroughly in potato starch, pressing firmly. Fry 4–5 minutes until pale golden. Remove to a rack, rest 3 minutes undisturbed.
3
Fry 2
Increase oil temperature to 185°C. Return rested chicken to oil, fry 1–2 minutes until crust is deep reddish-brown and very crisp. Drain on a rack immediately without covering.
4
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) chicken thighs
- 40ml (2.7 tbsp) soy sauce
- 30ml (2 tbsp) mirin
- 30ml (2 tbsp) sake
- 1 tbsp fresh ginger
- 1 garlic clove
- 60g (2.1 oz) potato starch
- 400ml (1 2/3 cup) vegetable oil
- 200g (7 oz) white cabbage
- 1.5 tbsp kewpie mayonnaise
- 1 medium lemon
- steamed Japanese short-grain rice