Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Identical to our Saba Tatsutaage, hen items are marinated in soy sauce, rolled in Katakuriko (potato starch) as an alternative of wheat flour, and deep-fried. Tatsutaage could also be just a little lighter and crispier than Karaage.
To make Tatsutaage, the important thing ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko appears extra widespread than corn starch in Japan. The utilization is sort of the identical, they usually could also be substituted for one another relying on the recipe. They’re each used for thickening sauces, frying, and even making sweets. Katakuriko is all the time used for Tatsutaage, in any other case it isn’t Tatsutaage.
The distinction of the crunchy exterior and the juicy marinaded hen is totally scrumptious! Freshly fried crunchy hen is an ideal principal dish for dinner, however additionally nice for bento lunch despite the fact that it loses the crispiness because it cools. It’s fairly simple to make for a bigger amount too. Serve it at a celebration, and folks shall be pleasantly shocked with the totally different fashion of fried hen.
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Combine Soy Sauce and Sake in a bowl.
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Reduce hen into 2″ squares every and marinade within the sauce for 10 minutes.
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Take away the moisture with a paper towel and coat calmly in Katakuriko.
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Deep fry the hen at 350F (180C) for 3-5 minutes.
