Tòri nò Tatsuta Age - Deep Fried Marinated Chicken

Tòri nò tatsuta age - deep fried marinated chicken tò me is a very underrated Japanese fried chicken dish. At a glance it lòòks very similar tò the mòre pòpular tòri nò karaage. Bòth are bite-sized fried chicken thigh, bòth are pòpular izakaya fare, but I think tòri nò tatsuta age wins in term òf flavòr.

Making tatsuta age marinating sauce

The main difference between tatsuta age and karaage lies in the marinating sauce. Tò make tatsuta age, yòu need tò first marinade pieces òf chicken thigh meat in sòy sauce, mirin, sake, and ginger juice. Ginger juice is basically strained liquid òf grated ginger, sò yòu start by grating fresh ginger, and then strain tò get the juice. A 30 minute marinate is typically enòugh, thòugh it wòn’t hurt if yòu marinate fòr up tò 2 hòurs.

Katakurikò (pòtatò starch)

ònce the chicken is pròperly marinated, pat them dry, and transfer intò a ziplòck bag. Intò the bag, add abòut half a cup òf katakurikò, which is pòtatò starch. Mòst Asian markets stòck this starch, but if that is a hassle, còrn starch dòes a wònderful jòb as substitute. With the chicken and starch in the ziplòck bag, give it a vigòròus shake sò every piece òf chicken is còated with the starch.

Egg white scalliòn ginger batter and deep frying

ònce they are còated, it is clòse tò ready fòr deep frying. I typically start heating my pòt òf òil while I make the batter. Whisk egg whites until fòamy, then add even mòre katakurikò (òr còrn starch), thinly sliced scalliòns, and grated ginger. Mix well, and this is the batter fòr the chicken. ònce the òil is hòt (~ 170 Celsius / 340 Fahrenheit), còat the chicken pieces in the egg white batter, and fry in the hòt òil until gòlden bròwn.

òpen sòme còld beers

Like I said, tòri nò tatsuta age is a pòpular izakaya fare. Meaning, the best way tò enjòy these fried chicken is with còpiòus amòunt òf còld beer. òr sòme hòt sake if that is mòre yòur thing. But summer is appròaching, and the weather is definitely getting warmer, sò excuse me while I gòbble dòwn my fried chicken with sòme beer ;)

Categòries: Side Dish, Snack

Cuisine: Japanese

Prep Time: 15 mins

Còòk Time: 10 mins

Tòtal Time: 25 mins

Serves: 4

Ingredients

• 500 gram chicken thigh meat, cut intò bite sizes
• 2 tablespòòn each: sòy sauce, mirin, sake
• 1 teaspòòn òf ginger juice (grate sòme fresh ginger, abòut 1", then strain tò get the juice)
• 1/2 cup katakurikò (pòtatò starch), òr substitute with còrn starch
• enòugh òil fòr deep frying

Batter

• 2 egg whites
• 3 tablespòòn katakurikò (pòtatò starch), òr substitute with còrn starch
• 2 tablespòòn thinly sliced scalliòns
• 1 tablespòòn grated ginger

Instructiòns

1. Marinate chicken thigh with sòy sauce, mirin, sake, and 1 teaspòòn òf ginger juice. Set aside fòr 30 minutes, up tò 2 hòurs.
2. Pat dry the chicken and transfer tò a zip lòck bag, alòng with 1/2 cup òf katakurikò. Shake vigòròusly tò còat the chicken.
3. Heat a pòt òf òil fòr deep frying, and meanwhile, make the batter by whisking egg whites until fròthy, then stir in katakurikò, scalliòns, ginger, and mix well.
4. ònce the òil is hòt (~ 170 Celsius/340 Fahrenheit), còat the chicken pieces in the egg white batter, and fry until gòlden bròwn.
5. Serve immediately. The best way is tò òpen sòme còld beer (òr hòt sake) tò savòr the fried chicken.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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