Chicken Tatsuta is a Japanese-style fried chicken. Tatsuta indicates a way of cooking, which is a type of deep frying. After marinating meat/fish, sprinkle the meat with Japanese katakuri-ko (dogtooth violet starch) before frying. You can use corn starch if you don't have katakuriko. Tatsuta dishes are cooked with pork or mackerel as well.
Ingredients:
- 4 chicken thighs
- 3 tbsps soy sauce
- 2 tbsps sake
- 1 tbsps mirin
- 2 tsps fresh ginger juice
- 1/3 cup corn starch/flour/Japanese katakuriko starch
- vegetable oil for frying
Preparation:
Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain. *Be careful not to fry in high temperature, since soy sauce tends to burn easily.*Makes 4 servings
