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

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

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.

Japanese Deep Fried Chicken (Tatsuta Age) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Japanese Deep Fried Chicken (Tatsuta Age) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Get 400 grams Chicken Thigh
  2. Make ready 2 tbsp Soy Sauce
  3. Make ready 1 tbsp Sake (Japanese Cooking Wine)
  4. Make ready 1 tbsp Mirin
  5. Make ready 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. 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. The main difference between tatsuta age and karaage lies in the marinating sauce.

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