Sept. 16--I've been thinking a lot about fried chicken of late. Actually, the thought comes around every few months, and right now we're at the top of the sine curve. This time, my peak in interest revolves around tatsuta-age (or chicken karaage), the Japanese method of chicken frying.
There are specific characteristics to tatsuta-age: It almost always uses skin-on chicken thighs, marinated with the classic Japanese trio of sake, mirin and soy sauce, then fried with corn or potato starch. They're like best-practices chicken nuggets. In Chicago, I've found exceptional versions at Sumi Robata Bar and Ramen Takeya, but the one I like best comes from Slurping Turtle in River North. This version has the upsell of being fried in duck fat and being accompanied by the kind of mayo dipping sauce you find in spicy tuna rolls. And now, 3-6 p.m. weekdays, this fried chicken is yours at half-price.
116 W. Hubbard St., 312-464-0466, slurpingturtle.com
kpang@tribpub.com
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