Juicy Tatsuta-Age Even with Chicken Breasts

Name: Juicy Tatsuta-Age Even with Chicken Breasts
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 1 enough water to cover the chicken Water; 2 1/2-3 tablespoons ＊Soy sauce; 1 tbsp ＊Sake; 1 clove ＊Garlic (grated); 1 thumb ＊Ginger (grated); 1 tbsp ＊Sesame oil; 1 Katakuriko; 1 Frying oil

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make inexpensive and dry chicken breasts into a delicious dish.

Soaking the chicken in water helps it absorb the flavour well.
Deep-frying twice prevents the chicken from being hard and dry. Recipe by YASUMARU

I created this recipe because I wanted to make inexpensive and dry chicken breasts into a delicious dish.

Soaking the chicken in water helps it absorb the flavour well.
Deep-frying twice prevents the chicken from being hard and dry. Recipe by YASUMARU

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make inexpensive and dry chicken breasts into a delicious dish.

Soaking the chicken in water helps it absorb the flavour well.
Deep-frying twice prevents the chicken from being hard and dry. Recipe by YASUMARU

I created this recipe because I wanted to make inexpensive and dry chicken breasts into a delicious dish.

Soaking the chicken in water helps it absorb the flavour well.
Deep-frying twice prevents the chicken from being hard and dry. Recipe by YASUMARU

Saved

Ingredients

2 servings

2Chicken breasts
1enough water to cover the chicken Water
21/2-3 tablespoons ＊Soy sauce
1 tbsp＊Sake
1 clove＊Garlic (grated)
1thumb ＊Ginger (grated)
1 tbsp＊Sesame oil
1Katakuriko
1Frying oil

Saved

Steps

1

Slice the chicken breasts diagonally into bite-sized pieces.
2

Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes.
3

Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes.
4

Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess.
5

Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes.
6

This is how it looks after 1 minute of deep-frying from Step 5. The outside is white, but the inside is still uncooked. Leaving it for 5 minutes with the residual heat cooks the inside.
7

After 5 minutes, deep-fry again at 180℃ for about 1.5 minutes. The chicken won't get hard even after deep-frying for the second time.
8

I added sesame oil and it made the dish more delicious.