Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, juicy tatsuta-age even with chicken breasts. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Seira Kagami, Itadakimasu Dining With The Chef, How To Make Tatsuta-Age Fried Chicken.
Juicy Tatsuta-Age Even with Chicken Breasts is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Juicy Tatsuta-Age Even with Chicken Breasts is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook juicy tatsuta-age even with chicken breasts using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Juicy Tatsuta-Age Even with Chicken Breasts:
- Get 2 Chicken breasts
- Prepare 1 enough water to cover the chicken Water
- Take 2 1/2-3 tablespoons ＊Soy sauce
- Prepare 1 tbsp ＊Sake
- Make ready 1 clove ＊Garlic (grated)
- Get 1 thumb ＊Ginger (grated)
- Prepare 1 tbsp ＊Sesame oil
- Get 1 Katakuriko
- Prepare 1 Frying oil
You can make it from For your Japanese fried chicken inspiration, here's a photo of the Tatsuta River in Ikaruga, a town in The Japanese are so poetic even with humble fried chicken. If you call this by its popular name. Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken. Tatsuta-age indicates a way of cooking using deep frying.
Instructions to make Juicy Tatsuta-Age Even with Chicken Breasts:
- Slice the chicken breasts diagonally into bite-sized pieces.
- Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes.
- Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes.
- Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess.
- Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes.
- 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.
- 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.
- I added sesame oil and it made the dish more delicious.
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. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave. Sugoi Hawaiis Famous Garlic Furikake Chicken Sugois Hawaii has become a local staple for signature local plate lunches including their garlic chicken, loco moco and hamburger steak.
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