Recipe: Oishi Juicy Tatsuta-Age Even with Chicken Breasts For Vegan's Friend

Juicy Tatsuta-Age Even with Chicken Breasts. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch. The most common type of Karaage is known as Tatsuta-age, which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch. Slice chicken meat into thin slices so that it can be eaten without cutting.

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. You can Cook Juicy Tatsuta-Age Even with Chicken Breasts using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Juicy Tatsuta-Age Even with Chicken Breasts

1. What You needis 2 of Chicken breasts.
2. Lets Go Prepare 1 of enough water to cover the chicken Water.
3. Lets Go Prepare 2 of 1/2-3 tablespoons ＊Soy sauce.
4. It's 1 tbsp of ＊Sake.
5. Lets Go Prepare 1 clove of ＊Garlic (grated).
6. What You needis 1 of thumb ＊Ginger (grated).
7. What You needis 1 tbsp of ＊Sesame oil.
8. What You needis 1 of Katakuriko.
9. It's 1 of Frying oil.

Corn starch is also used if katakuriko is unavailable. It's a terrific dish for leftovers that still tastes great even after a couple of days. Here is how to make Marinated Fried Chicken (Tatsuta-age). It can be made quickly and easily using Poultry.

Juicy Tatsuta-Age Even with Chicken Breasts instructions

1. Slice the chicken breasts diagonally into bite-sized pieces..
2. Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes..
3. Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes..
4. Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess..
5. Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes..
6. 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..
7. 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..
8. I added sesame oil and it made the dish more delicious..

Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can find something for parties at. This fried chicken is easier to make than tempura and super popular in Japan. You can make it from supermarket ingredients!