Tatsuta-age - Japanese Fried Chicken ( 竜田揚げ ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko seems more popular than corn starch in Japan.

Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce, rolled in Katakuriko (potato starch) instead of wheat flour, and deep-fried. Tatsutaage may be a little lighter and crispier than Karaage.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Mix Soy Sauce, Mirin and Sake in a bowl.

02 - Cut the Chicken into 5cm / 2in squares each and marinade in the sauce for 10 minutes.

03 - Remove the moisture with a paper towel and coat lightly in Katakuriko.

04 - Deep fry the Chicken at 180C / 350F for about 5 minutes or until golden.

 

 

 

Notes:

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- If you cannot find Yuzu, try Meyer Lemons.

 

 

 

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Written by: Uncut Recipes

Disclaimer

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