Fried Chicken Breast (Tatsuta-Age)
Fried Chicken Breast (Tatsuta-Age)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fried chicken breast (tatsuta-age). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fried Chicken Breast (Tatsuta-Age) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Fried Chicken Breast (Tatsuta-Age) is something which I’ve loved my whole life. They’re nice and they look wonderful.

Slice chicken meat into thin slices so that it can be eaten without cutting. You see, chicken in Japanese is toriniku (checken-meat) and so the full title of this dish should be: Toriniku Tatsuta-Age (Japanese. Deep-fried chicken Japanese style, フライドチキン In this video, you will see how to make tasty triple fried chicken thighs that are juicy yet crispy on the.

To get started with this particular recipe, we have to prepare a few components. You can have fried chicken breast (tatsuta-age) using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fried Chicken Breast (Tatsuta-Age):
  1. Get 1 Chicken breast
  2. Make ready 1/2 tbsp ・Sake
  3. Prepare 1/2 tsp ・Sugar
  4. Make ready 1/8 tsp ・Salt
  5. Prepare 1 tbsp Soy sauce
  6. Take 1 tbsp Mirin
  7. Take 1 tsp Squeezed ginger juice (or grated ginger)
  8. Prepare 1 Katakuriko
  9. Get 1 Frying oil

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. 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 Fried Chicken Breast (Tatsuta-Age):
  1. Cut the chicken breast into bite-sized pieces and add to a bowl. Sprinkle sake, sugar, and salt and massage into the chicken to soften.
  2. Add the soy sauce, mirin, and ginger juice to the chicken from Step 1 and let it sit for a while.
  3. Cover the chicken pieces from Step 2 in katakuriko and fry in oil.
  4. Once the chicken has cooled, place in a freeze-store bag and freeze.
  5. When using the chicken in bento lunch boxes, microwave it first before packing.
  6. For more bento lunch box recipes, check out "Juicy Karaage"or "Soft Chicken Cutlet". - - https://cookpad.com/us/recipes/152811-juicy-fried-chicken-freeze-this-for-your-bento - https://cookpad.com/us/recipes/155680-tender-chicken-cutlets-for-bento
  7. "Youlinji Chicken Breast". - "Pork Offcuts Tonkatsu". - - https://cookpad.com/us/recipes/146545-freeze-this-for-your-bento-pork-offcut-tonkatsu
  8. "Minced Meat and Cabbage Cutlet". "Chicken Tsukune". - - https://cookpad.com/us/recipes/154330-chicken-tsukune-patties-for-bento - https://cookpad.com/us/recipes/155179-freezable-minced-cabbage-beef-cutlets-for-bento

Corn starch is also used if katakuriko is unavailable. This fried chicken is easier to make than tempura and super popular in Japan. You can make it from supermarket ingredients! Air-fry it for a low-calorie snack or For your Japanese fried chicken inspiration, here's a photo of the Tatsuta River in Ikaruga, a town in the Ikoma District, Nara Prefecture. Here is how to make Marinated Fried Chicken (Tatsuta-age).

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