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
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
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.
TILAPIA TATSUTA AGE
This is a lovely way to treat Tilapia, but Tatsuta Age is a Japanese cooking method which can work equally well with other types of fish or, indeed, chicken.
Provided by JustEmma
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
- Heat a deep fat fryer to approx 340f/170c. Put the potato starch in a baggie and pop the tilapia fillets in, shake lightly to cover and then fry the fish straight away until they're golden brown.
- Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.
Nutrition Facts : Calories 280, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 614.3, Carbohydrate 35.5, Fiber 2.9, Sugar 2, Protein 29.1
CHICKEN TATSUTA-AGE
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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- 「PREP」Remove the excess fat from the chicken’s skin (but no need to remove all the skin). Prick the chicken all over with a fork and cut into large bite-sized pieces.
- Mix the marinade ingredients together, then pour over the chicken. Rub it into the chicken, then put in the fridge to marinate for at least 15-20 minutes, turning the pieces over occasionally to make sure they all soak in enough marinade.
- Pour 2-3 cm of vegetable oil into a heavy-bottomed pot and heat to about 170C (340F). Take the chicken out of the fridge and remove excess moisture from marinade with a paper towel (this will make it crispy!) Put the katakuriko in a bowl and add a few chicken pieces at a time to coat.
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- Slice the fillet to 2cm/¾” wide strips at a slight diagonal angle (note 2), without detaching the piece from the rest of the pieces (see the photo in the post).
- Using the side of the knife, lift the sliced pieces together and slide them into a container. I used a shallow baking dish that can fit four fillets without overlapping. (note 3).
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