Japanese Fried Chicken

4.91 from 11 votes

Love fried chicken? My Japanese fried chicken, or Tatsutaage, is perfect for any meal! Marinated to perfection and fried until crispy, it’s simply irresistible.

Prep Time15

Cook Time10

Marinade Time30

Total Time55

Course: Chicken

Cuisine: Japanese Recipes

Keyword: Japanese Fried Chicken, Tatsutaage

Servings: people

Author: Bee Yinn Low

Ingredients

1 lb (500g) boneless 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 (6 tablespoons) Japanese cooking sake
2 tablespoons Japanese mirin
1 cup potato starch for coating
cooking oil for deep frying
2 tablespoons 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, then 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.

Video

Notes

Make sure to pat the chicken pieces dry with paper towels before marinating. This helps the marinade stick better and ensures a crispier coating.
Be patient and allow the chicken to marinate for the full 30 minutes. This helps the flavors penetrate deeply into the meat, making it more flavorful.
Heat the oil to the right temperature before adding the chicken. If the oil isn’t hot enough, the chicken will soak up too much oil and end up greasy. To check if the oil is ready, drop a small piece of bread into it—if the bread browns in about 30 seconds, you’re good to go!
Fry the chicken in batches if needed. Don’t crowd the pan, or the oil temperature will drop, and your chicken might turn out soggy.
For the best results, use a kitchen thermometer to keep the oil at about 350°F (175°C). This helps make sure your chicken cooks through and gets that crispy, golden exterior.

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