Chicken marinated for a distinctive Japanese taste, then fried to crispy-juicy perfection.
Tatsutaage is a type of karaage, an umbrella term for deep-fried food. Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used.
- tatsutaage is always coated in katakuriko (potato starch) before frying, whereas karaage can be coated in potato starch, corn starch, flour, or a mixture of these, AND
- tatsuaage should be marinated before coating and frying, whereas karaage doesn’t have to be.
In reality though, most homemade and store-bought karaage in Japan these days uses katakuriko and is marinated prior to cooking… so there isn’t much of a difference anymore.
But I think it’s nice to know the origin of things. Such as that of the word karaage, which actually means Tang fried, or fried à la Tang (as in the Chinese dynasty!). And as for tatsutaage, it gets its name from the Tatsuta river in Nara, Japan, famous for its fiery red and gold autumn colours. So when your frying tatsuaage starts looking like the colour of Japanese maple leaves in November, it’s ready!
Mix the marinade ingredients together, then pour over the chicken. Rub it into the chicken, then put in the fridge to marinate for at least 15-20 minutes, turning the pieces over occasionally to make sure they all soak in enough marinade.