Great Aunt Mitsuyo's Tatsuta-age (fried chicken)

Aunt Mitsuyo, Uncle Tatsuhiko’s wife, was one of the kindest people I’ve ever known. My mom had six siblings, but I only got to know the three closest to her—Uncle Hajime, Uncle Tatsuhiko, and Aunt Taki. After my mom lost her parents as a child, these three became her support system, especially Uncle Tatsuhiko. Despite the hardships of WWII and its aftermath in Japan, he paid for her schooling, and Aunt Mitsuyo never once complained about caring for another person.

Since they lived in my hometown, we celebrated every New Year’s Day at their house with the beautiful and delicious Osechi Ryori—a traditional Japanese New Year’s feast that Aunt Mitsuyo prepared. Tatsuta-age isn’t typically part of Osechi, but knowing how much my brother and I loved it, she always included it just for us.

Thanks, Aunt Mitsuyo, for sharing the recipe with me and for always being so kind to me. I miss her so very much. ❤️

Karaage and tatsuta-age are both fried chicken, but they’re not the same. Tatsuta-age is marinated and fried with potato starch, while karaage is seasoned with salt and pepper and fried with flour. I like both, but I usually make tatsuta-age.

Serve 3~4

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Ingredients

• 1 lb chicken thighs (boneless), cut into a few bites sizes

• 2 tbsp low sodium soy sauce

• 1 tbsp sake

• 1 tbsp mirin

• 1/4 tsp salt

• about 1 1/2~ 2 tsp ginger, peeled and finely chopped or grated

• about 1C Katakuriko (potato starch) - you can use corn starch too.

• 2~3C vegetable oil

Instructions

1. Mix soy sauce, sake, mirin, salt, and ginger in a bowl. Add the chicken to the soy sauce mixture and marinate for at least 2 hours or overnight in the refrigerator. Before frying, remove the chicken from the refrigerator about 30 minutes in advance to allow it to reach room temperature.

   

2. Heat oil in a pot over medium heat. (Note: The oil should be around 350°F. But to be honest, I’ve never actually checked with a thermometer — My mom taught me this trick: drop a pinch of flour or panko into the oil. If it sinks, the oil’s not hot enough. If it bubbles too furiously, it’s too hot. But if it floats to the top and gently bubbles, it’s perfect and ready to fry.) Dredge the chicken in potato starch, ensuring an even coating, and shake off any excess.

   

3. Carefully add a few pieces of chicken to the hot oil. Fry for 3~4 minutes, turning occasionally, until golden brown, crispy, and cooked through. Remove and drain on a wire rack or paper towel-lined plate. Repeat with all the chicken. (Note: If you want extra crispy, you can double-fry them — just increase the heat slightly and fry for another 30 to 60 seconds.)

   

   

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