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Chicken Tatsuta-age (Deep-Fried)

Chicken Tatsuta-age (Deep-Fried)

Everyone loves tatsuta-age.
The outside is crispy and the inside juicy.

Ingredients: 4 servings

Chicken thigh
320 g
Katakuriko
as needed
Frying oil
as needed
For marinating:
Sake
4 tablespoons
Soy sauce
3 tablespoons
Usukuchi soy sauce
1 tablespoon
Grated ginger
1/4 piece

Steps

1. Cut the chicken into bite-sized pieces and marinate for about an hour to overnight.
2. Marinating. In the summer let's put it in the refrigerator.
3. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
4. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
5. Try to fry them for about 3 to 4 minutes. It's time to take them out when the frying sound changes.
6. Allow to cool on a rack. As long as you properly drain the oil these will be crispy even when cool. Serve with citrus slices if you like.

Story Behind this Recipe

This is a dish that's well loved, from adults to children.