Pan Fried Chicken Tatsuta Recipe
Dive into the savory world of Japanese cuisine with this Pan Fried Chicken Tatsuta recipe. Characterized by its crisp exterior and juicy interior, this dish is marinated in a delightful blend of soy sauce, mirin, and ginger, then lightly coated in potato starch before being pan-fried to perfection. Ideal for a quick yet delectable meal, this recipe promises a delightful crunch with every bite.
Ingredients:
- 500 grams boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/2 cup potato starch
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh cilantro or parsley, for garnish
Instructions:
- Marinating the Chicken: In a medium bowl, combine soy sauce, mirin, sake (if using), grated ginger, and minced garlic. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preparing for Frying: Remove the marinated chicken from the refrigerator. Lightly pat the chicken pieces dry with paper towels to remove excess marinade. Place the potato starch in a shallow dish and dredge each chicken piece, ensuring an even, light coating.
- Pan Frying: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Adjust the heat as necessary to prevent burning.
- Draining Excess Oil: Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
- Serving: Arrange the crispy Chicken Tatsuta on a serving platter. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side for an added burst of freshness.
Pan Fried Chicken Tatsuta Recipe
Dive into the savory world of Japanese cuisine with this Pan Fried Chicken Tatsuta recipe. Characterized by its crisp exterior and juicy interior, this dish is marinated in a delightful blend of soy sauce, mirin, and ginger, then lightly coated in potato starch before being pan-fried to perfection. Ideal for a quick yet delectable meal, this recipe promises a delightful crunch with every bite.
- 400 g Chicken Thigh Fillets
- 3-4 tablespoons Potato Starch
- Oil for cooking
- Marinade
- 1 small piece Ginger *grated
- 1 tablespoon Soy Sauce
- 1/2 tablespoon Mirin
- 1/2 tablespoon Rice Vinegar
- 1/4 teaspoon Salt
- Make Marinade by mixing all ingredients.
- Cut Chicken Thigh Fillets into chunky bite-size pieces. Add to the Marinade and combine. Cover and set aside for 1 hour.
- Drain the Marinade very well. You can pat-dry them with paper towel. Coat the Chicken pieces with Potato Starch completely.
- Heat a generous amount of Oil in a frying pan over medium heat, cook Chicken pieces until nicely browned and cooked through, and Potato Starch coating is crispy. *Note: DO NOT cook too many at a time. The crispiest result can be achieved by deep-frying.
- *Note: I sprinkled with some Shichimi (Japanese Chilli Spice Mix) for the above photo.