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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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