Tatsuta Age Recipe Japanese Fried Chicken Recipe 竜田揚げ
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)
Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
- Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
- Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
- Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
- Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
- Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
- Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
- Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
- Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
- Serve immediately with shredded lettuce and parsley for decoration if using.
Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g
TATSUTA-AGE RECIPE - JAPANESE FRIED CHICKEN RECIPE ( 竜田揚げ )
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
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
CHICKEN TATSUTA-AGE
Steps:
- Gather the ingredients.
- Mix soy sauce, sake, mirin and ginger juice in a large bowl.
- Marinate chicken in the sauce for 30 to 60 minutes.
- Take out the chicken from the sauce and dry lightly with paper towels.
- Preheat oil to about 330 F in a deep pan.
- Lightly coat chicken pieces with katakuriko and deep-fry them until done.
- Remove the chicken and drain on paper towels.
- Serve and enjoy.
Nutrition Facts : Calories 539 kcal, Carbohydrate 32 g, Cholesterol 173 mg, Fiber 0 g, Protein 35 g, SaturatedFat 5 g, Sodium 911 mg, Sugar 2 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
TATSUTA AGE (MARINATED FRIED CHICKEN)
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
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.
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