Japanese cuisine · Meat & Kebab

Tatsuta Age

Chicken pieces marinated in soy sauce, ginger and sake, coated only in potato starch and fried until pale golden.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp grated ginger
• 2 cloves garlic
• 100 g potato starch
• 800 ml frying oil
• 1 lemon
• 4 lettuce leaves

Instructions

1. Cut the chicken thigh, skin on, into pieces of about 4 cm and finely grate the garlic.
2. Mix soy sauce, sake, mirin, grated ginger and garlic, coat the meat in it and marinate covered in the fridge for 20 min.
3. Lift the pieces out of the marinade, blot briefly on paper towels, then coat generously in the potato starch, tapping off any excess.
4. Heat the frying oil in a deep pot to 170 °C; a wooden chopstick in the oil should draw a steady stream of small bubbles.
5. Fry the pieces in batches for 4–5 min. until the coating is pale golden and crisp-dry, turning once and letting the oil return to temperature between batches.
6. Drain briefly on a rack and serve immediately on lettuce leaves with lemon wedges.