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Fried Chicken Breast (Tatsuta-Age) The most common type of Karaage is known as Tatsuta-age, which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch. Slice chicken meat into thin slices so that it can be eaten without cutting. You see, chicken in Japanese is toriniku (checken-meat) and so the full title of this dish should be: Toriniku Tatsuta-Age (Japanese.

You can have Fried Chicken Breast (Tatsuta-Age) using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fried Chicken Breast (Tatsuta-Age)

  1. Prepare 1 Chicken breast.
  2. It's 1/2 tbsp ・Sake.
  3. You need 1/2 tsp ・Sugar.
  4. Prepare 1/8 tsp ・Salt.
  5. It's 1 tbsp Soy sauce.
  6. Prepare 1 tbsp Mirin.
  7. You need 1 tsp Squeezed ginger juice (or grated ginger).
  8. Prepare 1 Katakuriko.
  9. You need 1 Frying oil.

Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken. Tatsuta-age indicates a way of cooking using deep frying. After marinating meat or fish, the meat is sprinkled with Japanese katakuri-ko (potato starch) before frying. Corn starch is also used if katakuriko is unavailable.

Fried Chicken Breast (Tatsuta-Age) step by step

  1. Cut the chicken breast into bite-sized pieces and add to a bowl. Sprinkle sake, sugar, and salt and massage into the chicken to soften..
  2. Add the soy sauce, mirin, and ginger juice to the chicken from Step 1 and let it sit for a while..
  3. Cover the chicken pieces from Step 2 in katakuriko and fry in oil..
  4. Once the chicken has cooled, place in a freeze-store bag and freeze..
  5. When using the chicken in bento lunch boxes, microwave it first before packing..
  6. For more bento lunch box recipes, check out "Juicy Karaage"or "Soft Chicken Cutlet".
  7. "Youlinji Chicken Breast". "Pork Offcuts Tonkatsu".
  8. "Minced Meat and Cabbage Cutlet". "Chicken Tsukune".

Fried Chicken Breast (Tatsuta-Age) - Seira Kagami, Itadakimasu Dining With The Chef, How To Make Tatsuta-Age Fried Chicken. 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. Read Also Recipes