Recipe of Japanese Deep Fried Chicken (Tatsuta Age) in 12 Minutes for Beginners

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese deep fried chicken (tatsuta age). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Japanese Deep Fried Chicken (Tatsuta Age) is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Japanese Deep Fried Chicken (Tatsuta Age) is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have japanese deep fried chicken (tatsuta age) using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Deep Fried Chicken (Tatsuta Age):

1. Prepare 400 grams Chicken Thigh
2. Take 2 tbsp Soy Sauce
3. Take 1 tbsp Sake (Japanese Cooking Wine)
4. Make ready 1 tbsp Mirin
5. Prepare As needed Potato Starch
6. Make ready As needed Lettuce
7. Make ready As needed Lemon

When oil is hot, fry chicken until tender. Fry green pappers until just slft. You see, chicken in Japanese is toriniku (checken-meat) and so the full title of this dish should be: Toriniku Tatsuta-Age (Japanese Fried Chicken). Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken.

Instructions 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.

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. 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.

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