Chicken Tatsuta-age (Deep-Fried)

Name: Chicken Tatsuta-age (Deep-Fried)
Yield: 4 servings
Cuisine: American
Ingredients: 320 grams Chicken thigh; 1 Katakuriko; 1 Frying oil; 4 tbsp Sake; 3 tbsp Soy sauce; 1 tbsp Usukuchi soy sauce; 1/4 piece Grated ginger

cookpad.japan @cookpad_jp

This is a dish that's well loved, from adults to children.

Fry quickly after coating with katakuriko.
Once the frying sound has stopped and the bubbles are small, remove the chicken.
They're most delicious if you fry only about 60% of your pot's capacity.
Features soy sauce as a flavoring which burns easily, so please be mindful of that. Recipe by Kyouryouri-Yamahisa-

This is a dish that's well loved, from adults to children.

cookpad.japan @cookpad_jp

This is a dish that's well loved, from adults to children.

Saved

Ingredients

4 servings

320 gramsChicken thigh
1Katakuriko
1Frying oil
For marinating:
4 tbspSake
3 tbspSoy sauce
1 tbspUsukuchi soy sauce
1/4 pieceGrated ginger

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Steps

1

Cut the chicken into bite-sized pieces and marinate for about an hour to overnight.
2

Marinating. In the summer let's put it in the refrigerator.
3

Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
4

Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
5

Try to fry them for about 3 to 4 minutes. It's time to take them out when the frying sound changes.
6

Allow to cool on a rack. As long as you properly drain the oil these will be crispy even when cool. Serve with citrus slices if you like.