Tatsutage Fried Chicken
Recipe created by Susan Feniger
Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.

This recipe is part of our street food menu.
Servings: Serves 4–6
  • 1/2 cup sake
  • 6 Tbsp. light soy sauce
  • 1/4 cup finely chopped garlic (from about 10 cloves)
  • 1/4 cup finely chopped ginger (from a 4-inch piece)
  • 1/4 cup mirin (sweet rice wine)
  • 6 boneless, skinless chicken thighs
  • Peanut oil , for frying
  • 2 1/2 cups all-purpose flour , divided
  • 1/2 cup rice flour
  • 1 Tbsp. nori furikake , plus more for garnish (optional)
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 3/4 cups club soda or sparkling water
  • 1 egg , lightly beaten
Spicy mayo:
  • 1/2 cup Kewpie mayonnaise
  • 1 1/2 Tbsp. yuzu kosho
  • 1/2 tsp. lemon juice
Notes: Asian grocers sell nori furikake, a salty, dried seasoning made with seaweed and sesame seeds. If you can't find it, simply omit. Light soy sauce, not to be confused with reduced-sodium (often labeled "lite"), is thinner and more subtly flavored than dark soy sauce. This mayonnaise dipping sauce goes well with fried foods. Kewpie is a Japanese mayonnaise and yuzu kosho is a hot Japanese paste. Both are available at Amazon.com.

To make chicken: In a wide, shallow dish, whisk together sake, soy sauce, garlic, ginger, and mirin. Add chicken, cover, and refrigerate, turning occasionally, 6 to 8 hours. (You can also marinate overnight.)

Preheat oven to 350°. Remove chicken, pat dry, and roast on a greased baking sheet, flipping once, until just cooked through, about 20 minutes; let cool.

Pour oil into a large pot to reach a depth of 2 inches and heat over medium-high until oil registers 350° on a thermometer.

Meanwhile, put 1 cup all-purpose flour into a wide, shallow dish. In a large bowl, whisk together remaining 1 1/2 cups all-purpose flour, rice flour, furikake, salt, and baking soda. Add club soda and beaten egg; whisk to make a batter.

Dredge half the chicken pieces in flour, then dip in batter, shaking off any excess. Carefully drop chicken into oil and fry, turning once, until golden brown, 4 to 5 minutes; transfer to a paper-towel-lined plate to drain. Repeat with remaining chicken; garnish with furikake and serve hot.

To make sauce: Mix ingredients together. Serve as a dipping sauce for fried chicken.


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