Tatsuta age is a bold tasty variation of Karaage (Japanese fried chicken). My recipe for Karaage/Tatsuta Age today is very simple. Moreover, it’s gluten-free and absolutely a great choice for starting off parties or as a savory snack!
What are Tatsutaage & Karaage?
- Tatsuta-age (竜田揚げ) gets its name from the reddish soy sauce color during frying and the white starch resembling the Tatsuta River with autumn leaves.
- Karaage (唐揚げ) refers to the cooking technique where food is deep-fried to perfection.
Tatsuta-age is a specific type of karaage always marinated and coated in potato starch. While karaage can also be prepared with a marinade and a potato starch coating, it is not always done this way.
While there are numerous karaage variations like Tofu Karaage, Squid Karaage (Ika Geso Karaage), or Chicken Wing Karaage (Teba Karaage), Chicken Karaage (Tori no Karaage) stands out as the most popular.
Ingredients
- Boneless Chicken Thighs: Opt for boneless chicken thighs as they retain their juiciness when cooked. You can substitute chicken breast.
- Potato Starch and Rice Flour: These two ingredients create a perfectly crispy and crunchy coating for the Karaage, while keeping it gluten-free.
- Soy Sauce: All-purpose soy sauce works well, but for an authentic flavor, I recommend to use Japanese soy sauce.
- Sake and Mirin: These Japanese seasonings enhance the sweet flavor and reduce chicken odor. You can substitute these ingredient with cooking wine.
- Egg: Adding an egg to the mixture helps ensure the fried chicken turns out incredibly juicy.
- Ginger and Sesame Oil: essential aromatics
- Salt, Pepper, and Sugar
Helpful Tips
Choose skin-on boneless chicken thighs
The skin-on thighs are ideal for Karaage as they contribute to a flavorful and crispy result. They are the best part to use for this dish.
What to seve with Chicken Karaage
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.
