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Tatsutaage (Japanese Marinated and Fried Chicken)

Servings: 4

This style of fried chicken is served without a dipping sauce because of its richly flavored marinade. Swap tamari for soy sauce to make it gluten-free.


  • 3 lb. boneless skin-on chicken thighs, trimmed of excess fat
  • 1/3 cup soy sauce
  • 1/4 cup sake
  • 1-1/2 Tbs. ginger juice (grated and squeezed from a 5-inch piece)
  • 2 large cloves garlic, grated
  • 1 cup katakuriko or potato starch
  • 10 to 12 cups canola oil, for frying

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 210
  • Sodium (mg): 650
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 37


  • Pierce the chicken all over with a paring knife, then cut into 2-inch pieces. Set aside.
  • In a medium bowl, combine the soy sauce, sake, ginger juice, and garlic. Add the chicken, stirring to coat, and marinate for 10 minutes.
  • Position a rack over a large rimmed baking sheet, and set aside. Pour the oil into a large Dutch oven or other heavy-duty pot until two-thirds full. Heat the oil to 310°F. Shake the marinade off the chicken. Lightly coat a few pieces with the starch, shaking off the excess. Pinch the edges of each piece of chicken together to form a pouch skin side out, drop into the oil, and fry in batches until light golden-brown, about 3 minutes. Remove from the oil with a slotted spoon and transfer to the prepared rack.
  • Once all the chicken has been fried, increase the oil temperature to 370°F. Fry the chicken a second time in batches until deep golden and crispy, about 1 minute. Transfer to the rack to drain, and then serve.


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