Tatsuta Age is the bolder, punchier cousin of Karaage – that iconic Japanese fried chicken we all know and love. It’s got all the juicy, savoury goodness you love, but with a lighter, crisper coating that just happens to be gluten-free. Win!
This is one of those recipes that looks fancy but couldn’t be easier. Quick marinade, simple starch coating, and a shallow fry to crispy golden perfection. Serve them as party starters, pop them in lunchboxes, or just eat them straight off the plate.
Tatsuta-age vs Karaage – Same same, but different!
If you’ve ever wondered what sets Tatsuta-age apart from Karaage, you’re not alone! They’re both crispy, juicy Japanese fried chicken… but there is a little twist.
Karaage is the general term for Japanese-style fried foods. It doesn’t have strict rules – the meat might be marinated, or not. It might be coated in flour, potato starch, or a mix. It’s more about the method: deep-fry until golden and irresistibly crunchy.
While there are loads of karaage styles out there – like tofu (Tofu Karaage), squid (Ika Geso Karaage), or even chicken wings (Teba Karaage) – classic Chicken Karaage is still the fan favourite.
Tatsuta-age, though? It’s a specific type of karaage. It’s always made with chicken that’s marinated—usually in soy sauce and mirin—then coated in potato starch before frying. That’s what gives it its signature look: a gorgeous reddish-golden colour with a light, crispy coating.
Fun fact: the name comes from the Tatsuta River, where red maple leaves drift along the water in autumn—just like the colours on this beautiful fried chicken!
Ingredients
- Chicken Thighs – Boneless and skin-on is best! Thighs stay super juicy when fried, but if you prefer, chicken breast works too (just be careful not to overcook it).
- Potato Starch & Rice Flour – This combo gives you that signature ultra-crispy coating and keeps it gluten-free. Potato starch alone works too, but the mix gives an extra crunch factor!
- Soy Sauce – Any all-purpose soy sauce will do the job, but if you’ve got Japanese soy sauce on hand, use it! It adds that subtle, authentic depth of flavour.
- Sake & Mirin – These Japanese pantry staples tenderise the meat, mellow out any “chickeny” smell, and bring a touch of sweetness. No sake or mirin? A splash of dry cooking wine and a pinch of sugar will do in a pinch.
- Egg – A secret weapon for juicy fried chicken. It locks in moisture and helps the coating stick like a dream.
- Ginger & Sesame Oil – Must-haves for flavour! Ginger adds zing, while sesame oil gives a lovely nutty aroma.
- Salt, Pepper & Sugar – The classic trio for balancing everything out. Don’t skip the sugar—it enhances the umami beautifully.
Helpful Tips
1. Use skin-on boneless chicken thighs
Trust me—this is the best cut for Karaage. The thigh meat stays super juicy, and the skin fries up beautifully golden and crispy. So much flavour, so much crunch. Totally worth it!
2. What to serve with Chicken Karaage
This fried chicken is incredibly versatile—here are a few tasty pairing ideas:
A splash of citrus – A quick squeeze of lemon cuts through the richness and brings everything to life. So simple, so good.
Dipping sauces – Japanese mayo is a classic, but don’t stop there. Try it with Japanese aurora sauce (a mix of ketchup + mayo) or a punchy ponzu for a citrusy dip.
Rice options – Can’t go wrong with rice! Try it with my trusty microwaved jasmine rice, fluffy Instant Pot sticky rice, or for something a little fancy, coconut basmati rice.
Noodles – Love a noodle moment? Pair Karaage with chili oil noodles or rice paper noodles for a light, slurpy side.
More Chicken Recipes for Asian foodies
(Lao/Thai BBQ Chicken)
(Hanoi-style)
Chicken Tatsuta Age / Karaage (Japanese Fried Chicken)
Ingredients
- 1.3 pound boneless, skin-on chicken thighs (600g)
- ½ tsp salt
- ¼ tsp black pepper powder
- 2 tbsp Japanese soy sauce
- 1 tbsp Mirin
- 2 tbsp sake rice wine
- ½ tsp sugar
- 1 tsp sesame oil
- 2 tbsp finely minced fresh ginger
- ⅓ cup potato starch (60g)
- ⅓ cup rice flour (60g)
- 1 Lemon (for serving)
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Massage the chicken with salt and pepper to season it.
- In a bowl, marinate the chicken with soy sauce, sake, mirin, sugar, ginger, and sesame oil. Allow it to marinate for 20-30 minutes.
- Add one egg to the chicken and gently massage it to ensure the pieces are well-coated.
- Add potato starch and rice flour to the chicken, massaging it lightly to ensure each piece is evenly coated. Shake off any excess flour.
- Double fry the chicken. Start by frying it at medium-low heat for 7-8 minutes until it achieves a light golden color.
- Allow the chicken to rest for a few minutes, then fry it again at medium-high heat for 2-3 minutes until it becomes golden and crispy.
- Serve the fried chicken with a lemon wedge and a side of salad.
Notes
- Opt for skin-on boneless chicken thighs – they ensure a flavorful and crispy Chicken Tatsuta.
- Serve with a lemon wedge to balance the richness and add a refreshing tang.
- Optionally, enjoy with Japanese Mayo, Japanese aurora sauce or Ponzu sauce for extra delight.
