Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, juicy tatsuta-age even with chicken breasts. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Juicy Tatsuta-Age Even with Chicken Breasts is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Juicy Tatsuta-Age Even with Chicken Breasts is something that I have loved my whole life. They are fine and they look fantastic.
Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch. Seira Kagami, Itadakimasu Dining With The Chef, How To Make Tatsuta-Age Fried Chicken. Katakuriko seems more popular than corn starch in Japan.
To get started with this particular recipe, we must prepare a few components. You can cook juicy tatsuta-age even with chicken breasts using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Juicy Tatsuta-Age Even with Chicken Breasts:
- Prepare 2 Chicken breasts
- Get 1 enough water to cover the chicken Water
- Make ready 2 1/2-3 tablespoons ＊Soy sauce
- Take 1 tbsp ＊Sake
- Take 1 clove ＊Garlic (grated)
- Make ready 1 thumb ＊Ginger (grated)
- Prepare 1 tbsp ＊Sesame oil
- Prepare 1 Katakuriko
- Make ready 1 Frying oil
You can make it from For your Japanese fried chicken inspiration, here's a photo of the Tatsuta River in Ikaruga, a town in The Japanese are so poetic even with humble fried chicken. If you call this by its popular name. Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken. Tatsuta-age indicates a way of cooking using deep frying.
Instructions to make Juicy Tatsuta-Age Even with Chicken Breasts:
- Slice the chicken breasts diagonally into bite-sized pieces.
- Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes.
- Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes.
- Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess.
- Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes.
- This is how it looks after 1 minute of deep-frying from Step 5. The outside is white, but the inside is still uncooked. Leaving it for 5 minutes with the residual heat cooks the inside.
- After 5 minutes, deep-fry again at 180℃ for about 1.5 minutes. The chicken won't get hard even after deep-frying for the second time.
- I added sesame oil and it made the dish more delicious.
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. To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake Whisk egg whites until foamy, then add even more katakuriko (or corn starch), thinly Like I said, tori no tatsuta age is a popular izakaya fare. Meaning, the best way to enjoy these fried chicken. Now even my husband can't get enough of these French fries.
So that’s going to wrap it up for this exceptional food juicy tatsuta-age even with chicken breasts recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
