Tatsuta Age Recipe

Trim and butterfly

Trim any excess fat from the chicken thighs and, if large, cut each thigh into 6–8 bite-size pieces. Lightly score thicker portions to allow marinade penetration.

In a bowl, combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and black pepper. Mix to dissolve the salt.

Place the chicken pieces in a resealable bag or shallow dish and pour the marinade over them, massaging to coat. Refrigerate and marinate for 30 minutes to 2 hours (30–60 minutes for quicker service; up to 2 hours for more flavor).

About 10 minutes before frying, drain the chicken pieces in a colander and pat dry lightly with paper towels—leave them slightly tacky (not wet). Reserve the marinade and discard any excess liquid pooled around the chicken.

In a shallow bowl or wide plate, whisk together potato starch, all-purpose flour, and baking powder until uniform. The potato starch gives a crisp, slightly powdery Tatsuta-age finish.

Dredge each chicken piece in the dry mixture, pressing gently so the coating adheres evenly. Shake off excess.

Heat oil in a deep pot or deep-fryer to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of coating—if it sizzles and rises steadily, the oil is ready.

Fry the chicken in batches to avoid crowding (3–6 minutes per batch depending on piece size). Cook until golden brown and cooked through (internal temperature 165°F / 74°C). Turn pieces as needed for even browning.

Remove fried chicken with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. For extra crispness, rest on the rack for a few minutes to allow excess oil to drip.

Optional double-fry: For an extra-crisp exterior, fry once for 2–3 minutes until pale-golden, rest 2–3 minutes, then return to 350–375°F (175–190°C) for 1–2 minutes until deep golden.

While the chicken fries, make the mustard sauce: whisk together kewpie mayonnaise, karashi mustard, soy sauce, rice vinegar, and honey (or sugar). Add 1 tsp water if needed to reach a pourable/dippable consistency. Taste and adjust seasoning—more mustard for heat, more honey for sweetness.

Arrange shredded cabbage or salad greens on a serving plate. Place freshly fried Tatsuta-age on top or alongside. Sprinkle sliced scallions over the chicken if using, and serve lemon wedges for squeezing over the chicken.

Serve immediately with the mustard sauce on the side for dipping or drizzling.