Juicy Tatsuta-Age Even with Chicken Breasts

Juicy Tatsuta-Age Even with Chicken Breasts

Soaking the chicken in water helps it absorb the flavour, and makes it juicy. It's still delicious even when it's cool.

Ingredients: 2 chicken breasts worth

Chicken breasts
enough water to cover the chicken
*Soy sauce
2 1/2-3 tablespoons
1 tablespoon
*Garlic (grated)
1 clove
*Ginger (grated)
1 thumb
*Sesame oil
1 tablespoon
as needed
Frying oil
as needed


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.

Story Behind this Recipe

I created this recipe because I wanted to make inexpensive and dry chicken breasts into a delicious dish.