Tori no Tatsutaage
Japanese Fried Karāge Chicken
🔢 Recipe Makes
⚖️ Preferred Units
Tatsutaage is a type of Japanese fried chicken or karāge. Marinated before being coated in starch, the chicken is incredibly juicy, whilst still having a great crunch. 💯
- 450 g Chicken Thighs
- 3 Tbsp Light Soy
- 1 Tbsp Mirin
- 2 Tbsp Sake or 2 Tbsp Shaoxing
- 1 Tsp Sesame Oil
- 1 Tbsp Ginger - minced
- 1 Tbsp Garlic - minced
- Vegetable Oil - for frying
- Remove the bones from the , and cut the flesh into thumb sized pieces; leaving the skin on
- Puncture the multiple times with a sharp knife, to allow the marinade to saturate the meat
- Create the marinade by combining , , , , , and in tall-sided container
- Add the to marinade, and leave to rest for
- Generously coat the in the
- Heat up the to
- As the marinade soaks into the , dust with the excess to recoat the
In order to get a good crisp on the outside of the karāge, we'll fry the3 times. The first time, we'll use a lower temperature - - for a longer time - . This allows the heat to reach the inside of the meat. The 2nd and 3rd fries drive off more of the moisture (primarily from the outside), and crisp up the . We limit the duration here, and allow resting time for the internal temperature of the to drop a bit, to avoid overcooking the in the middle.
- Fry in batches, according to the timings below.
- Remove the from the oil to rest.
That's it! You should have yourself a plate of crispy juicy Japanese tatsutaage. Here I've served it with a pea, red onion, sesame, and spring onion slaw. Sprinkled with shichimi tōgarashi - although you can't see it 🤔.