Follow these steps for perfect results
boneless chicken
cut into bite-size pieces
Japanese soy sauce
sake (Japanese rice wine)
sugar
cornflour
oil
Cut the boneless chicken into bite-size square pieces.
In a bowl, prepare the marinade by mixing the Japanese soy sauce, sake, and sugar.
Place the chicken pieces into the marinade and ensure they are fully coated.
Marinate the chicken in the refrigerator for at least 1 hour.
After marinating, drain the chicken pieces to remove excess marinade.
Place the cornflour in a shallow dish.
Roll each piece of marinated chicken in the cornflour, ensuring it is fully coated.
Set the coated chicken aside for 10 minutes to allow the cornflour to adhere.
In a deep pan or fryer, heat the oil to 350 degrees F (175 degrees C).
Carefully place the chicken pieces into the hot oil in small batches to avoid overcrowding the pan.
Fry the chicken for about 2-3 minutes on each side, or until golden brown and crisp.
Remove the fried chicken from the oil and place it on absorbent paper towels to drain excess oil.
Serve the Tatsuta Age hot and enjoy!
Expert advice for the best results
Marinate the chicken for longer for a more intense flavor.
Do not overcrowd the pan when frying to maintain oil temperature.
Serve with lemon wedges or a dipping sauce like Japanese mayonnaise.
Everything you need to know before you start
15 mins
Chicken can be marinated ahead of time.
Serve in a bowl or on a plate garnished with shredded cabbage and lemon wedges.
Serve with white rice
Serve with miso soup
Crisp and refreshing
Acidity cuts through the richness
Discover the story behind this recipe
Popular Japanese comfort food, often served at festivals and in home cooking.
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