Chicken ‘Tatsuta’ OR ‘Tatsuta-agé’ is a very popular Japanese style fried Chicken. Chicken is marinated, and coated with Potato Starch, then deep-fried. Today I shallow-fried as I am still a little scared to use a lot of oil since the kitchen accident when I burnt my face with hot oil. Shallow-frying method works fine if frying pan is not crowded.


2 Servings


400g Chicken Thigh Fillets
3 to 4 tablespoons Potato Starch
Oil for cooking

1 small piece Ginger *grated
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/2 tablespoon Rice Vinegar
1/4 teaspoon Salt

  1. Make Marinade by mixing all ingredients.
  2. Cut Chicken Thigh Fillets in chunky bite-size pieces. Add to the Marinade and combine. Cover and set aside for 1 hour.
  3. Drain the Marinade very well, and coat the Chicken pieces with Potato Starch completely.
  4. Heat a generous amount of Oil in a frying pan over medium heat, cook Chicken pieces until nicely browned and cooked through, and Potato Starch coating is crispy. *Note: DO NOT cook too many at a time. The crispiest result can be achieved by deep-frying.
  5. *Note: I sprinkled with some Shichimi (Japanese Chilli Spice Mix) for the above photo.