Tori no Tatsuta Age - Deep Fried Marinated Chicken

5.0 from 4 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 500 gram chicken thigh meat, cut into bite sizes
  • 2 tablespoon each: soy sauce, mirin, sake
  • 1 teaspoon of ginger juice (grate some fresh ginger, about 1", then strain to get the juice)
  • 1/2 cup katakuriko (potato starch), or substitute with corn starch
  • enough oil for deep frying
  • Batter
  • 2 egg whites
  • 3 tablespoon katakuriko (potato starch), or substitute with corn starch
  • 2 tablespoon thinly sliced scallions
  • 1 tablespoon grated ginger


  1. Marinate chicken thigh with soy sauce, mirin, sake, and 1 teaspoon of ginger juice. Set aside for 30 minutes, up to 2 hours.
  2. Pat dry the chicken and transfer to a zip lock bag, along with 1/2 cup of katakuriko. Shake vigorously to coat the chicken.
  3. Heat a pot of oil for deep frying, and meanwhile, make the batter by whisking egg whites until frothy, then stir in katakuriko, scallions, ginger, and mix well.
  4. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry until golden brown.
  5. Serve immediately. The best way is to open some cold beer (or hot sake) to savor the fried chicken.

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