chicken tatsuta recipe

Chicken Tatsuta is a Japanese-style fried chicken. Tatsuta indicates a way of cooking, which is a type of deep frying. After marinating meat/fish, sprinkle the meat with Japanese katakuri-ko (dogtooth violet starch) before frying. You can use corn starch if you don’t have katakuriko. Tatsuta dishes are cooked with pork or mackerel as well.INGREDIENTS :

  • 1 lb. chicken thigh
  • 3 tbsps soy sauce
  • 2 tbsps sake
  • 3 tbsps mirin
  • 2 tsps fresh ginger juice
  • 1/3 cup corn starch/flour/Japanese katakuriko starch
  • vegetable oil for frying

PREPARATION:

Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain.

*Be careful not to fry in high temperature, since soy sauce tends to burn easily.*Makes 4 servings

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