About this recipe
Chicken Tatsuta (チキン竜田) is a uniquely Japanese style of fried chicken, distinct from regular karaage. The chicken is first marinated in soy sauce, sake, ginger, and other seasonings, then coated in potato starch (katakuriko) before frying. This gives the chicken its signature light, crispy coating and juicy interior.
The name “Tatsuta” is said to come from the resemblance of the crispy white coating to seasonal autumn waves on the Tatsuta River in Nara Prefecture.In Japan, Chicken Tatsuta is not only a popular home-cooked dish but also a staple at bento shops and diners. It’s often enjoyed with a squeeze of lemon or topped with grated daikon and ponzu for a refreshing finish.
This version combines crispy pan-fried Chicken Tatsuta with creamy homemade Caesar dressing—a surprisingly perfect pairing! The chicken breast is tenderized by pounding and marinating with sugar, salt, and vinegar, resulting in a texture so soft you’ll hardly believe it’s breast meat.
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz chicken breast
- 6 tbsp. potato starch
- vegetable oil, for shallow frying
- A1/3 tsp. salt
- A1/2 tsp. sugar
- A1 tbsp. sake
- A1 tsp. vinegar
- A1 tsp. soy sauce
- A1 tsp. grated garlic (from a tube)
- B4 tbsp. Japanese mayonnaise
- B1 1/2 tbsp. milk
- B2 tbsp. grated Parmesan cheese
- B1 tsp. sugar
- B1/2 tsp. lemon juice
- B1/2 tsp. grated garlic (from a tube)
- Bblack pepper, to taste
INSTRUCTIONS
Preparation
Slice the chicken breasts open like a book (butterfly cut) and cut into 2 pieces. Cover with plastic wrap and pound with a rolling pin to tenderize.
- 1
Place the chicken in a shallow dish and rub in A ingredients (salt, sugar, sake, vinegar, soy sauce, and garlic). Let sit for 10 minutes.
- 2
Coat generously with potato starch.
- 3
Pour about 1/4 inch of vegetable oil into a skillet. Heat over high and shallow-fry the chicken until both sides are golden and crispy.
- 4
Meanwhile, combine B ingredients (mayonnaise, milk, Parmesan, sugar, lemon juice, garlic, and black pepper) to make the Caesar dressing.
- 5
Slice the crispy chicken and drizzle generously with the Caesar dressing before serving.
RecipeID
423
Tips & Notes
・Double the recipe for 4 servings. If the dressing tastes too light, add a little extra sugar.
・Pound the chicken well to make it tender.
・This recipe is for a strongly-flavored dish. Reduce the amount of salt for a lighter version or when cooking for kids.
・Can be kept for up to 2 days in the refrigerator or 3 weeks in the freezer (without dressing).
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.