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Tatsutaage
Tatsutaage” (竜田揚げ) is a popular style of Japanese fried chicken, similar to karaage but with distinct characteristics. Tatsutaage is named after the Tatsuta River in Nara Prefecture, famous for its beautiful red and gold autumn leaves. The golden-brown color of the fried chicken resembles these leaves, giving the dish a poetic and appealing cultural connection.
Picture bite-sized pieces of chicken, marinated in a mixture of soy sauce and ginger, then evenly coated in potato starch. These pieces are fried to a light, crisp finish with a subtly frosted look. The result is a dish that is not only flavorful but also visually appealing, reflecting the artistry often found in Japanese cuisine.
Tatsutaage is a versatile dish enjoyed in different places. It’s popular in Japanese homes, often served with rice and vegetables. It’s also a popular item at casual Japanese restaurants and izakayas. Its ability to remain crispy even when cool makes it perfect for bento boxes. In general, tatsutaage is the lighter version of Japanese fried chicken, it’s absolutely delightful and delicious!
In many Asian countries especially Taiwan, a similar street snack called is Taiwanese salt and pepper chicken.
Difference Between Tatsutaage and Karaage
Tatsutaage and karaage are both Japanese fried chicken dishes but differ in key aspects. Tatsutaage is coated solely in potato starch, giving it a lighter, more delicate crust compared to karaage, which uses a combination of flour and starch for a thicker coating.
The marinade for tatsutaage is simpler, highlighting subtle flavors of soy sauce and ginger, while karaage often features a more robust and complex seasoning mix. This difference in coating and marinade results in tatsutaage having a lighter, crispier texture, whereas karaage tends to have a slightly thicker and chewier crust.
Japanese Fried Chicken Ingredients
- Boneless and skinless chicken breasts or thighs
- Grated ginger
- Soy sauce
- Japanese cooking sake
- Japanese mirin
- Potato starch (katakuriko) or corn starch (as a substitute)
- Lemon wedges
- Grated daikon, optional
How To Make Japanese Fried Chicken
Step 1: Use paper towels to pat dry the chicken pieces and transfer them to a bowl. Add ginger juice, soy sauce, sake, and mirin, and marinate for 30 minutes. Remove the chicken pieces from the marinade and coat them evenly with potato starch. Shake off any excess starch.
Step 2: Heat a wok or pot with cooking oil. Once the oil is hot enough for frying, add the chicken pieces and deep fry them until they turn golden brown. Remove the chicken using a strainer. Serve immediately with Kewpie mayonnaise and lemon wedges.
How To Serve Japanese Fried Chicken
Japanese fried chicken is frequently garnished with lemon slices, often paired with ponzu, mayonnaise and other dipping sauces.
They are often served as part of a meal, in bento boxes, or as a popular izakaya (Japanese pub) dish.
Dipping Sauce for Japanese Fried Chicken
Here are some common dipping sauces for Tatsutaage:
- Ponzu Sauce: A tangy sauce made from soy sauce and citrus juice.
- Japanese Mayonnaise or Kewpie: Adds a creamy texture with a hint of tanginess. You may add a bit of white miso for enhanced flavor.
- Soy Sauce: Can be used alone or with a squeeze of lemon juice for added flavor.
- Tonkatsu Sauce: Sweet and tangy, similar to Worcestershire sauce.
These sauces complement the crispy Japanese fried chicken by providing different flavors and textures for dipping.
Frequently Asked Questions
What is the difference between Katsu and Japanese fried chicken?
Katsu is a fried cutlet made from pork or chicken, coated in crunchy breadcrumbs and served with rice and sauce. Japanese Fried Chicken like tatsutaage involves marinated chicken pieces, lightly coated and fried for a crisp texture. Katsu has a hearty, Western-inspired taste, while Japanese fried chicken highlights traditional Japanese flavors and cooking methods. They vary in how they’re made, their flavors, and how they’re served.
How many calories per serving?
This recipe has 333 calories.
What To Serve With Japanese Fried Chicken
I recommend the following dishes for a wholesome Japanese meal at home.
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Japanese Fried Chicken
Ingredients
- 1 lb (500g) bonelese and skinless chicken breasts or thighs, cut into cubes
- 3 inches ginger, peeled and grated (extract 2 tablespoons ginger juice)
- 3 tablespoons Japanese soy sauce
- 1/3 cup Japanese cooking sake (6 tablespoons)
- 2 tablespoons Japanese mirin
- 1 cup potato starch, for coating
- cooking oil, for deep frying
- 2 tablespoon s Kewpie brand mayonnaise (or regular mayonnaise)
- lemon wedges
Instructions
- Use paper towels to pat dry the chicken pieces and transfer them to a bowl. Add ginger juice, soy sauce, sake, and mirin, and marinate for 30 minutes. Remove the chicken pieces from the marinade and coat them evenly with potato starch. Shake off any excess starch.
- Heat a wok or pot with cooking oil. Once the oil is hot enough for frying, add the chicken pieces and deep fry them until they turn golden brown. Remove the chicken using a strainer. Serve immediately with Kewpie mayonnaise and lemon wedges.
As you said, Katsu is breaded chicken, but it is first dipped in egg (and sometimes flour before that) so that the breading adheres to the chicken. No egg is used when making karaage.
The sake gives it flavor, but you can leave it out all together if you want! Great recipe!
What can I use in place of the sake?
Rice wine.
Thanks. Good recipe. Karaage chicken is my favourite style of fried chicken. I like to have plum sauce mayonnaise with fried chicken. Discovered that in Penang
Can use potato starch in place of the corn starch?
Yes.