Learn how to make marinated Japanese fried chicken at home.

Tatsuta-Age Recipe: How to Make Japanese Fried Chicken 

*Tatsuta-age* is Japanese fried chicken that is marinated. It is a type of *karaage*—Japanese fried food dredged in wheat flour or *katakuriko* (potato starch). *Tatsuta-age* is a popular appetizer in Japan, found in *izakayas* (Japanese bars), convenience stores, and bento boxes.
*Tatsuta-age* and *karaage* are often used interchangeably. *Tatsuta-age* is a style of *karaage* that involves marinating pieces of chicken in soy sauce and mirin (rice wine) before dredging them in potato starch. *Tatsuta-age* has become one of the most popular types of *karaage* since the marinade infuses the chicken with extra flavor.
Chicken thighs are typically best for chicken *tatsuta-age*, since their flesh is more flavorful than chicken breasts and less likely to dry out when exposed to the oil’s heat. Skin-on chicken thighs have an additional layer of fat that makes them even more flavorful and juicy *tatsuta-age*. (Ask your butcher to remove the bones from skin-on chicken thighs.) Both skinless chicken thighs or skin-on breasts will also work in a pinch, but your *tatsuta-age* won't be as fatty as the kind served at Japanese restaurants.
Learn how to make marinated Japanese fried chicken at home.

Tatsuta-age is Japanese fried chicken that is marinated. It is a type of karaage—Japanese fried food dredged in wheat flour or katakuriko (potato starch). Tatsuta-age is a popular appetizer in Japan, found in izakayas (Japanese bars), convenience stores, and bento boxes.

What Is Tatsuta-Age?

Tatsuta-age and karaage are often used interchangeably. Tatsuta-age is a style of karaage that involves marinating pieces of chicken in soy sauce and mirin (rice wine) before dredging them in potato starch. Tatsuta-age has become one of the most popular types of karaage since the marinade infuses the chicken with extra flavor.

Tatsuta-age vs. Karaage: What’s the Difference?

Chicken thighs are typically best for chicken tatsuta-age, since their flesh is more flavorful than chicken breasts and less likely to dry out when exposed to the oil’s heat. Skin-on chicken thighs have an additional layer of fat that makes them even more flavorful and juicy tatsuta-age. (Ask your butcher to remove the bones from skin-on chicken thighs.) Both skinless chicken thighs or skin-on breasts will also work in a pinch, but your tatsuta-age won&#39;t be as fatty as the kind served at Japanese restaurants.

Best Chicken Cuts for Chicken Karaage

Japanese Tatsuta-Age Fried Chicken Recipe

Learn how to make marinated Japanese fried chicken at home.