Metric:
4 Chicken Thighs
Katakuriko Potato Starch
( or Corn Starch )
30gr Mirin
30gr Sake
30gr Soy Sauce
Oil
Recipes > Japanese Recipes > Appetizers > Side Dishes
TRADITIONAL JAPANESE RECIPE: To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko seems more popular than corn starch in Japan.
Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce, rolled in Katakuriko (potato starch) instead of wheat flour, and deep-fried. Tatsutaage may be a little lighter and crispier than Karaage.
Skill Level: ![]() |
Time: 30 Minutes |
Price: ![]() |
Serves: 4 People |
Ingredients:
Conversions |
Metric:
4 Chicken Thighs
Katakuriko Potato Starch
( or Corn Starch )
30gr Mirin
30gr Sake
30gr Soy Sauce
Oil
Cups:
4 Chicken Thighs
Katakuriko Potato Starch
( or Corn Starch )
2 tablespoons Mirin
2 tablespoons Sake
2 tablespoons Soy Sauce
Oil
Directions:
01 - Mix Soy Sauce, Mirin and Sake in a bowl.
02 - Cut the Chicken into 5cm / 2in squares each and marinade in the sauce for 10 minutes.
03 - Remove the moisture with a paper towel and coat lightly in Katakuriko.
04 - Deep fry the Chicken at 180C / 350F for about 5 minutes or until golden.
Notes:
- If you cannot find Yuzu, try Meyer Lemons.
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Written by: Uncut Recipes | Disclaimer |
December 29, 2019
As it usually happens with all Japanese recipes this too was too small for me and my family so I doubled all amounts but the recipe is perfect the chicken was delicious. thank you for sharing.