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

Recipes > Japanese Recipes > Appetizers > Side Dishes


 

Japanese Tatsuta-age Recipe - Japanese Fried Chicken Recipe ( 竜田揚げ )
Photo: Sara Harris

 

 

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.

 

 

 



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


 

 

 

Ingredients:





  Conversions


  • Metric:

     

     

     

    4 Chicken Thighs

    Katakuriko Potato Starch
    ( or Corn Starch )

    30gr Mirin

    30gr Sake

    30gr Soy Sauce

    Oil




  • Imperial:

     

     

     

    4 Chicken Thighs

    Katakuriko Potato Starch
    ( or Corn Starch )

    1oz Mirin

    1oz Sake

    1oz Soy Sauce

    Oil




  • Cups:

     

     

     

    4 Chicken Thighs

    Katakuriko Potato Starch
    ( or Corn Starch )

    2 tablespoons Mirin

    2 tablespoons Sake

    2 tablespoons Soy Sauce

    Oil




 

 

 

Directions:


 

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:


- If you cannot find Yuzu, try Meyer Lemons.




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



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01 Reviews

Dawid
December 29, 2019

As it usually happens with all Japanese recipes this too was too small for me and my family so I doubled all amounts but the recipe is perfect the chicken was delicious. thank you for sharing.










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