Pan-fried Chicken ‘Tatsuta’

Name: Pan-fried Chicken ‘Tatsuta’
Total time: 1200 s
Yield: 2 Servings
Cuisine: British
Ingredients: 400 g Chicken Thigh Fillets; 3-4 tablespoons Potato Starch; Oil for cooking; 1 small piece Ginger *grated; 1 tablespoon Soy Sauce; 1/2 tablespoon Mirin; 1/2 tablespoon Rice Vinegar; 1/4 teaspoon Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

Chicken ‘Tatsuta’ OR ‘Tatsuta-agé’ is a very popular Japanese style fried Chicken. Chicken is marinated, and coated with Potato Starch, then deep-fried. Today I shallow-fried as I am still a little scared to use a lot of oil since the kitchen accident when I burnt my face with hot oil. Shallow-frying method works fine if Chicken is well coated and the frying pan is not crowded.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes plus marinating time

2 Servings

400 gChicken Thigh Fillets
3-4 tablespoonsPotato Starch
Oil for cooking
Marinade
1small piece Ginger *grated
1 tablespoonSoy Sauce
1/2 tablespoonMirin
1/2 tablespoonRice Vinegar
1/4 teaspoonSalt

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Steps

20 minutes plus marinating time

1

Make Marinade by mixing all ingredients.
2

Cut Chicken Thigh Fillets into chunky bite-size pieces. Add to the Marinade and combine. Cover and set aside for 1 hour.
3

Drain the Marinade very well. You can pat-dry them with paper towel. Coat the Chicken pieces with Potato Starch completely.
4

Heat a generous amount of Oil in a frying pan over medium heat, cook Chicken pieces until nicely browned and cooked through, and Potato Starch coating is crispy. *Note: DO NOT cook too many at a time. The crispiest result can be achieved by deep-frying.
5

*Note: I sprinkled with some Shichimi (Japanese Chilli Spice Mix) for the above photo.