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Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch. Seira Kagami, Itadakimasu Dining With The Chef, How To Make Tatsuta-Age Fried Chicken. TORI NIKU NO TATSUTA AGE 鶏肉の竜田揚げ.

Alright, don’t linger, let’s task this chicken tatsuta-age menu with 8 materials which are absolutely easy to obtain, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken Tatsuta-age:

1. Provide 6 - Chicken Thigh Fillets
2. Need of Potato Starch
3. Make ready of <'Tatsuta’ Marinade>
4. Require 2 tablespoons - Soy Sauce
5. Get 1 tablespoon for Mirin
6. Make ready 1 tablespoon - Rice Vinegar
7. Provide 1/2 teaspoon of Salt
8. Need 1 for Ginger *thumb size piece, grated

Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Tenderize chicken by pounding, put into a plastic bag and all seasoning. The main difference between tatsuta age and karaage lies in the marinating sauce. To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake, and ginger.

Chicken Tatsuta-age making process:

1. Make the marinade by mixing all ingredients.
2. Cut Chicken Thigh Fillets in half each. Add the Chicken to the marinade and turn to coat. Cover and place in the fridge for 1 to 2 hours.
3. Drain the marinade, and coat the Chicken pieces with Potato Starch.
4. Usually these chicken pieces are deep-fried, but alternativerly you can bake in the oven at 200℃ turning once during baking, for 15 to 20 minutes.

It's a little bit of a healthier version and tatsuta age is usually deep-fried. but I decided to use less oil and just pan-fry it with a little bit of oil. Slice chicken meat into thin slices so which it can be eaten without cutting. When it comes to fried chicken, legs are best. This dish is prepared with a spicy napa cabbage slaw. Above: Kara-age (left) and Tatsuta-age (right).

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