Japanese Deep Fried Chicken (Tatsuta Age)
Japanese Deep Fried Chicken (Tatsuta Age)

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, japanese deep fried chicken (tatsuta age). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Japanese Deep Fried Chicken (Tatsuta Age) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Japanese Deep Fried Chicken (Tatsuta Age) is something that I have loved my entire life.

Deep-fried chicken Japanese style, フライドチキン In this video, you will see how to make tasty triple fried chicken thighs that are juicy yet crispy on the. TRADITIONAL JAPANESE RECIPE: To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce.

To begin with this particular recipe, we must prepare a few ingredients. You can cook japanese deep fried chicken (tatsuta age) using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese Deep Fried Chicken (Tatsuta Age):
  1. Prepare 400 grams Chicken Thigh
  2. Prepare 2 tbsp Soy Sauce
  3. Prepare 1 tbsp Sake (Japanese Cooking Wine)
  4. Get 1 tbsp Mirin
  5. Take As needed Potato Starch
  6. Prepare As needed Lettuce
  7. Make ready As needed Lemon

Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken. Tatsuta-age indicates a way of cooking using deep frying. After marinating meat or fish, the meat is sprinkled with Japanese katakuri-ko (potato starch) before frying. Corn starch is also used if katakuriko is unavailable.

Instructions to make Japanese Deep Fried Chicken (Tatsuta Age):
  1. Remove a bit of the excess fat and born from Chicken. Poke holes on both sides with fork and cut into large bite size (20 - 30 grams/ piece).
  2. Mix the Soy sauce, Sake & Mirin in a bowl. Pour it on the Chicken, rub it in to marinate. Leave for 15 to 30 minutes and occasionally turn over. (If you want to freeze the chicken, you can do it then.)
  3. Wrap the chicken with paper towels and damp dry.
  4. Just before frying, coat the chicken with potato starch and dust off the excess powder. (Put the chicken & potato starch into a plastic bag. And shake it. You can make coat the chicken with potato starch easily.)
  5. Heat the frying oil 180 degrees, then put the chicken pieces in. Turn them over and fry till golden brown.
  6. Place the fried chicken on paper towels to soak the excess oil. Serve it with the lettuce on a dish. Squeeza the Lemon on the fried chicken and eat it.

After marinating meat or fish, the meat is sprinkled with Japanese katakuri-ko (potato starch) before frying. Corn starch is also used if katakuriko is unavailable. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch. It does not have any potato taste or smell so it does not influence other flavors. Deep-frying with katakuriko makes the chicken crispier.

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