![\"\"](\"https:\/\/soranews24.com\/wp-content\/uploads\/sites\/3\/2025\/11\/KFC-Japan-Chicken-Tatsuta-Burger-menu-fast-food-review-news-1.jpg?w=640\")
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We find out if this Japanese flavour was worth the time and effort it took to develop. <\/span><\/p>\n How well do you know your fried chicken? That\u2019s the question KFC<\/strong> appears to be challenging us with at the moment, thanks to the grand unveiling of a new burger that\u2019s been eight years in the making.<\/strong><\/p>\n Called the Chicken Tatsuta<\/strong>, this burger veers away from the Colonel\u2019s secret herbs and spices to provide us with a more specialised Japanese flavour. Unlike the nation\u2019s most well-known type of fried chicken, karaage<\/strong>, which is coated in wheat flour and potato starch and usually unmarinated, tatsuta-age<\/strong> consists of chicken coated in potato starch and marinated in a sauce containing soy sauce, mirin, and ginger, creating what some would describe as a more flavourful dish.<\/p>\n \u25bc KFC is clearly of this opinion, with posters for the new burger stating, \u201cThe Tatsuta Burger enters a new era<\/strong>\u201c.<\/p>\n As that statement suggests, Tatsuta Burgers aren\u2019t a new thing in Japan, with chains like McDonald\u2019s<\/a> and Dom Dom Burger<\/a> doing good business with their own versions. It is, however, a new thing for KFC, and the fried chicken specialists have taken their time to ensure their Tatsuta Burger is the very best it can be, from the juicy thigh inside to the marinade and seasonings surrounding it.<\/p>\n So\u2026has the eight years of refinement been worth the effort? We were keen to find out, so we headed out to purchase a burger for 540 yen (US$3.45) and put it to the test. First off, it looked like a generous meal, with a huge chunk of chicken tatsuta spilling out over the sides of the bun. <\/strong><\/p>\n \u25bc It was a simple burger, with just a piece of fried chicken thigh and shredded cabbage inside.<\/p>\n The moment we took a bite, however, we were hit with two shockwaves. The first surprise was the extreme crunchiness, which was unlike anything we\u2019ve ever had at KFC. <\/strong>The batter was incredibly crunchy, and stayed that way until the very end, which is something you won\u2019t find in Tatsuta burgers from other chains.<\/p>\n \u25bc Beneath that crunchy exterior lies a supple chicken<\/strong> oozing with juices<\/strong>.<\/p>\n The second surprise was the strength of the ginger flavour<\/strong>, which cuts through in a similar way to that of a McDonald\u2019s Chicken Tatsuta, but here in the KFC version it\u2019s incredibly well-balanced.<\/p>\n \u25bc It seems strong at first, but it doesn\u2019t overwhelm the chicken, which is a testament to the professional seasoning.<\/p>\n The combination of crunchy batter, juicy chicken thigh, and\u00a0delicious ginger makes this one of the best burgers KFC has ever produced<\/strong>. In fact, we\u2019d go so far as to say it\u2019s the best Tatsuta burger out there<\/strong>, so if you have the chance to try it, we highly recommend you do. KFC really is heralding a new era of Tatsuta Burgers, and we\u2019re pleased to say it was well worth the eight years it took to develop.<\/p>\n Photos \u00a9SoraNews24<\/em> We find out if this Japanese flavour was worth the time and effort it took to develop. How well do you know your fried chicken? That\u2019s the question KFC appears…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rss"],"_links":{"self":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/3200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3200"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/3200\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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