Tatsuta-age (Japanese Fried Chicken)

Earlier today, I was pondering what to post tonight and thought K’s tatsuta age (or Japanese fried chicken) would be a perfect transition from our last meal on Paper & Plates. Since it was laundry night (aka take-out night), I didn’t mention it to him. So, you can imagine my surprise when I came home to a huge batch of tatsuta-age. Clearly, great minds think alike!

Anyway, we ate it with rice and a simple salad. It’s good on its own too.

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Tatsuta-age (Japanese Fried Chicken)
Serves: 4 

Marinade:
4 tablespoons soy sauce
2 tablespoons cooking sake
½ tablespoon ginger, grated

1 lb boneless, skinless chicken thighs
2 cups (or more, depending on pot size) vegetable oil
⅓ cup potato (or corn) starch
salt
lemon

1) Combine soy sauce, sake, ginger in a large mixing bowl.
2) Cut chicken into bite-size pieces and add them to the marinade.
3) Let it sit for about 20 minutes, tossing every few minutes.
4) Heat the oil in a deep fryer or pot with tall sides.
5) Spread the starch on a plate.
6) Coat the chicken with starch.
7) Fry a few pieces at a time for about 5 minutes, until golden brown.
8) Drain on paper towels or a wire rack.
9) Squeeze some lemon juice over chicken and serve.