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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, japanese deep fried chicken (tatsuta age). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Japanese Deep Fried Chicken (Tatsuta Age) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Japanese Deep Fried Chicken (Tatsuta Age) is something that I’ve 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.

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

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

Steps 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.

When oil is hot, fry chicken until tender. Fry green pappers until just slft. You see, chicken in Japanese is toriniku (checken-meat) and so the full title of this dish should be: Toriniku Tatsuta-Age (Japanese Fried Chicken). Bite-size deep-fried chicken thigh is a standard Japanese izakaya/pub fare. These are super easy to make, and pairs really well with a glass of cold beer.

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