Tatsuta-age deep fried marinated chicken
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 5 boneless chicken thighs - discard excess fat and cut into bite sizes
Ingredient A :
- 3 tbsp soy sauce
- 2 garlic cloves - grated
- 1 thumb of ginger (15g) - grated
- 2 tbsp cooking sake or cooking white wine
- 1 tbsp ketchup
- 1 tbsp sesame oil
- 1/2 tbsp garlic powder
- 1 tsp white sugar
- 1 tsp kosher salt
- a dash of pepper
- 1 tbsp hazelnut oil for cooking (optional)
For the dipping sauce :
- 1 red onion - finely chopped
- 3 pickles (12g) - finely chopped
- 70g mayonnaise
- 30g ketchup
- 1/4 tsp white sugar
- dash of salt
- 160g katakuriko/potato starch
- 40g plain flour/cake flour (T45)
Instructions
- 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
- 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
- 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
- 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
- 5. Serve hot!
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