Chicken Tatsuta Age Recipes

TATSUTA-AGE RECIPE - JAPANESE FRIED CHICKEN RECIPE ( 竜田揚げ )

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

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. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Provided by Uncut Recipes

Categories Main Course

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 Chicken Thighs
Katakuriko Potato Starch
2 tablespoons Mirin
2 tablespoons Sake
2 tablespoons Soy Sauce
Oil

Steps:

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.

Nutrition Facts : ServingSize 1 portion, Calories 100 cal, Fat 10 g

TATSUTA AGE (MARINATED FRIED CHICKEN)

Tatsuta Age (marinated Fried Chicken) image

Make and share this Tatsuta Age (marinated Fried Chicken) recipe from Food.com.

Provided by Bobby Sato

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

Steps:

Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
Heat oil to 350 degrees F in a deep pan.
Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
Drain on absorbent paper and serve hot.

CHICKEN TATSUTA-AGE

Chicken Tatsuta-Age image

Categories Sauce Sandwich Chicken Appetizer Picnic

Yield makes 20 pieces, serves 4

Number Of Ingredients 24

Ingredients

Spicy Napa Cabbage Slaw
4 leaves napa cabbage, stemmed
1 carrot, peeled and thinly sliced on a diagonal (1/3 cup)
2 scallions, stemmed and thinly sliced on a sharp diagonal (1/3 cup)
1/4 red onion, peeled and thinly sliced
1 tablespoon kosher salt
2 teaspoons tobanjan (Chinese chili paste)
1 tablespoon rice wine vinegar
1/2 teaspoon Japanese soy sauce
1/2 teaspoon nam pla (fish sauce)
1/4 teaspoon hot chili oil
4 chicken legs and thighs, with bone and skin (about 2 1/2 pounds)
Marinade
2 cloves garlic, peeled and grated (you can use a microplane or regular grater)
1 teaspoon grated ginger
1/4 cup Japanese soy sauce
1/4 cup mirin
2 teaspoons sesame oil
Pinch of freshly ground black pepper
6 cups vegetable oil, or enough to fill a pan 3 inches deep (you can also use a deep fryer)
1 cup potato starch
Pinch of kosher salt
2 cups leafy greens
1 lime, cut into 8 pieces

Steps:

To make the cabbage slaw, trim the bottom of the cabbage leaves. Cut the leaves in half and slice the bottom half into 1/4-inch-wide slices. Then cut the top leafy halves into 2-inch-wide pieces. Combine all the cabbage in a bowl and submerge in cold water to wash. Drain well and place in a bowl. Add the carrots, scallions, onion, and salt and mix well (the salt will remove excess moisture from the vegetables). Let sit at room temperature for 20 minutes.
Meanwhile, prepare the chicken. Using a sharp knife, separate the thighs from the drumstick by cutting between the joint. Cut the thigh in half lengthwise along the bone. Using a cleaver, chop the piece with the bone in half, resulting in 3 similar-size pieces. Also use the cleaver to cut the drumstick in half. Repeat with the remaining chicken. You should have 20 pieces of chicken when done. Place the chicken in a shallow pan and set aside.
To prepare the marinade, combine all the marinade ingredients in a bowl and mix well. Pour the marinade over the chicken and coat well using your hands. There should be just enough marinade to coat the chicken. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
To finish the slaw, rinse it in cold water three times and strain. Squeeze the slaw between your hands in small batches to remove all the excess water and place in a dry bowl; the cabbage should be wilted. Add the tobanjan, vinegar, soy sauce, nam pla, and chili oil. Mix well and refrigerate until ready to use.
To finish the chicken, line a shallow tray with paper towels and set aside. Heat the vegetable oil (or as much as you need for a 3-inch depth) in a heavy-bottomed pot over medium-high heat until the oil reaches 325°F, or fill a deep fryer and set the temperature to 325°F. Place the potato starch in a large bowl and gently toss each piece of chicken until lightly coated. Carefully place half the chicken in the hot oil, being careful not to splatter. Cook until the chicken is nicely browned and begins to rise to the surface, 9 to 11 minutes. Once the chicken is cooked through, remove it from the oil using tongs and place on the paper towel-lined tray. Toss with the kosher salt while still hot. Repeat with the second batch of chicken.
While the chicken is cooking, prepare 4 appetizer plates by placing 1/2 cup of the leafy greens in one corner. Add 1/3 cup slaw to the center of the plate and set 2 lime wedges next to it. Top with 5 pieces of hot chicken and serve immediately.
reusing frying oil
The frying oil can be reused. When finished frying the chicken, allow it to sit at room temperature until it has cooled completely, then strain through a fine-mesh sieve into a sealable container and store in the refrigerator for several months.

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