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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese deep fried chicken (tatsuta age). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Japanese Deep Fried Chicken (Tatsuta Age) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Japanese Deep Fried Chicken (Tatsuta Age) is something which I’ve loved my entire life.

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. Remove a bit of the excess fat and born from Chicken.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook japanese deep fried chicken (tatsuta age) using 7 ingredients and 6 steps. Here is how you cook that.

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

Tenderize chicken by pounding, put into a plastic bag and all seasoning. 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.

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.

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. To make tatsuta age, you need to first marinade pieces of.

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