‘Tatsuta-agé’ is a very popular method of cooking chicken, meat or fish. Marinated ingredients are coated with ‘Katakuriko’ which is most commonly Potato Starch these days, then deep-fried. When I tried to cook ‘Tatsuta-agé Chicken’ and discovered I didn’t have enough Oil to deep-fry, I baked it the oven. Let me tell you, it might be better method to cook the marinated chicken. It is healthier and oven-baking is so easy, as I can make salad or coleslaw while baking. This marinade is quite popular with my family & friends. Good for BBQ as well.


4 Servings


600 to 800g Chicken Thigh Fillets
Potato Starch

‘Tatsuta’ Marinade
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Rice Vinegar
1/2 teaspoon Salt
1 thumb size piece Ginger *grated

  1. Make the marinade by mixing all ingredients.
  2. Cut Chicken Thigh Fillets in half each. Add the Chicken to the marinade and turn to coat. Cover and place in the fridge for 1 to 2 hours.
  3. Drain the marinade, and coat the Chicken pieces with Potato Starch.
  4. Usually these chicken pieces are deep-fried, but alternatively you can bake in the oven at 200℃ turning once during baking, for 15 to 20 minutes.