Tori No Tatsuta Age Deep Fried Marinated Chicken Recipes

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TORI NO TATSUTA AGE - DEEP FRIED MARINATED CHICKEN



Tori no Tatsuta Age - Deep Fried Marinated Chicken image

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.

Provided by Anita Jacobson

Categories     Side Dish     Snack

Time 25m

Number Of Ingredients 9

500 gram chicken thigh meat, cut into bite sizes
2 tablespoon each: soy sauce, mirin, sake
1 teaspoon of ginger juice (grate some fresh ginger, about 1", then strain to get the juice)
1/2 cup katakuriko (potato starch), or substitute with corn starch
enough oil for deep frying
2 egg whites
3 tablespoon katakuriko (potato starch), or substitute with corn starch
2 tablespoon thinly sliced scallions
1 tablespoon grated ginger

Steps:

  • Marinate chicken thigh with soy sauce, mirin, sake, and 1 teaspoon of ginger juice. Set aside for 30 minutes, up to 2 hours.
  • Pat dry the chicken and transfer to a zip lock bag, along with 1/2 cup of katakuriko. Shake vigorously to coat the chicken.
  • Heat a pot of oil for deep frying, and meanwhile, make the batter by whisking egg whites until frothy, then stir in katakuriko, scallions, ginger, and mix well.
  • Once the oil is hot (~ 170 Celsius/340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry until golden brown.
  • Serve immediately. The best way is to open some cold beer (or hot sake) to savor the fried chicken.

TATSUTA AGE (MARINATED FRIED CHICKEN)



Tatsuta Age (marinated Fried Chicken) image

Make and share this Tatsuta Age (marinated Fried Chicken) recipe from Food.com.

Provided by Bobby Sato

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

Steps:

  • Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
  • Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
  • Heat oil to 350 degrees F in a deep pan.
  • Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
  • Drain on absorbent paper and serve hot.

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