I love making Japanese-style fried chicken, and this Pan Fried Chicken Tatsuta Recipe is one of my favorites! It’s crispy on the outside, juicy on the inside, and packed with flavor thanks to a simple yet delicious marinade. Unlike traditional deep-frying, this version uses shallow-frying, which is easier and requires less oil.

I first tried this dish when I was craving something crispy but wanted to keep it light, and it instantly became a go-to meal. Whether you’re serving it with rice, a fresh salad, or even as a sandwich filling, this recipe is incredibly versatile. Plus, it comes together quickly, making it perfect for a weeknight dinner. Let’s dive into this easy and satisfying recipe!

Why You’ll Love This Recipe?

Making Pan-Fried Chicken Tatsuta is a game-changer! It delivers a restaurant-quality crunch with minimal effort and ingredients.

Quick & Easy

No deep fryer needed—just a pan and a little oil. Shallow-frying saves time and effort, making it perfect for busy days without sacrificing taste. Cleanup is easier too, with less grease and splatter.

Crispy & Flavorful

A simple potato starch coating gives it an irresistible crunch. This light, airy crust locks in the juiciness of the chicken while adding a satisfying crisp texture. Every bite delivers the perfect balance of crispiness and tenderness.

Versatile

Serve with rice, in a sandwich, or even as a party appetizer. Enjoy it in multiple ways—turn it into a meal, snack, or even a bento box favorite. Pair it with sauces or dips to match different flavor profiles.

Healthier Option

Shallow frying uses less oil without compromising crispiness. You still get that golden, crunchy coating with a fraction of the oil used in deep-frying. A lighter alternative that doesn’t skimp on texture or taste.

Customizable

Add spice, different coatings, or use chicken breast instead of thighs. Make it your own by adjusting flavors, adding heat, or trying different textures. Experiment with marinades and seasonings to create unique variations.

Cooking Time

Prep Time: 20 minutes (plus 1 hour marinating)
Cooking Time: 10 minutes
Total Time: 1 hour 30 minutes

Ingredients

500 grams boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sake (optional)
1 tablespoon grated ginger
2 cloves garlic, minced
1/2 cup potato starch
Vegetable oil for cooking

Variations

Want to switch things up? Try these easy variations!

Gluten-Free: Use tamari instead of soy sauce.
Spicy Kick: Add chili flakes or a splash of sriracha to the marinade.
Extra Crunch: Mix potato starch with a little cornstarch for extra crispiness.
Healthier Version: Air-fry instead of pan-frying for a lower-oil option.

Equipment You Need

Mixing bowl: To prepare and marinate the chicken.
Knife & cutting board: For slicing the chicken into bite-sized pieces.
Frying pan: For shallow-frying the chicken to crispy perfection.
Tongs: To turn the chicken pieces without damaging the coating.
Paper towels: To drain excess oil after frying.

How to Make Pan-Fried Chicken Tatsuta?

This recipe is super easy and comes together in just a few steps! The marinade infuses the chicken with rich umami flavors, while the potato starch creates a light, crispy coating.

Step 1: Prepare the Marinade 🥢

Grate the ginger and mince the garlic, then mix them with soy sauce, mirin, and sake (if using) in a bowl. Add the chicken thigh pieces and toss to coat them evenly in the marinade. Cover the bowl and refrigerate for about an hour to allow the flavors to soak in.

Step 2: Coat the Chicken 🍗

After marinating, remove the chicken from the marinade and lightly pat each piece dry with paper towels. Spread the potato starch in a shallow dish and coat each piece of chicken evenly, ensuring every part is well-covered for the perfect crispiness.

Step 3: Heat the Oil 🔥

Pour a generous layer of vegetable oil into a frying pan and heat it over medium heat. Test the oil with a small piece of chicken to ensure it’s hot enough to sizzle.

Step 4: Pan-Fry the Chicken 🍳

Place the coated chicken pieces in the pan, making sure not to overcrowd them. Fry the chicken in batches, cooking for about 3–4 minutes per side or until golden brown and crispy. Adjust the heat as needed to avoid burning while ensuring the chicken cooks through.

Step 5: Drain & Serve 🍽️

Transfer the fried chicken pieces to a plate lined with paper towels to drain excess oil. Serve immediately with a side of lemon wedges or a sprinkle of Shichimi (Japanese chili spice mix) for an extra layer of flavor!

Tips for Making the Recipe

Don’t rush the marination: At least an hour is ideal to let the flavors soak in.
Pat the chicken dry: Removing excess marinade ensures the crispiest coating.
Use medium heat: Too high, and the chicken might burn before cooking through.
Fry in batches: Overcrowding the pan lowers the oil temperature and makes the chicken soggy.

How to Serve Pan-Fried Chicken Tatsuta?

This crispy delight pairs well with a variety of dishes. Here are some tasty serving ideas:

Classic Style: Serve with steamed rice and miso soup for a traditional Japanese meal.
Salad Topping: Add on top of a fresh salad with sesame dressing.
Bento Box: Pack it in a lunchbox with pickled veggies and tamagoyaki (Japanese omelet).
Dipping Delight: Pair with a side of wasabi mayo or ponzu sauce for extra flavor!

Nutritional Information

This dish is packed with protein and a satisfying crunch! Approximate values per serving:

Calories: 350
Protein: 30g
Carbohydrates: 20g
Fat: 15g

Make Ahead and Storage

If you want to prepare this dish in advance, here’s how to store it properly:

Pan-Fried Chicken Tatsuta is best enjoyed fresh, but you can make it ahead and store it for later! The crispy coating holds up well when reheated the right way.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze uncooked, marinated chicken for up to 1 month. Thaw before coating and frying.

Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.

For a visual guide, watch the full recipe video here: