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Tatsuta-age Fried Chicken Recipe

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This recipe for Tatsuta-age Fried Chicken is from In Memory of John, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
250g chicken
2 spring onions
20g ginger
1 red bell pepper
1 yellow bell pepper
2 green bell peppers
1/2 lemon

1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce

Batter:
2 egg whites
salt
4 tbsp potato starch
1 tbsp toasted sesame seeds
Oil for deep frying

Directions:
Directions:
Cut the chicken by tilting the knife. Marinate for 15 mins in the mixture of sake, mirin, and soy sauce. Remove the chicken from the marinade and drain.

Mince the ginger. Cut the spring onion into thin rounds. Cut the lemon into wedges. Shape the bell peppers into leaves using a cookie cutter.

For the batter prep, first whip the egg whites. Add the salt to stabilize the foam, then gently mix in the ginger, onion, sesame seeds and potato starch.

Carefully coat the chicken pieces with potato starch. Then dredge the chicken pieces with the egg white batter.

Deep-fry the chicken pieces in 320 degree F oil for 4-5 mins. When they get nicely browned, remove from oil and shake off any excess.

The bell peppers are deep-fried without batter for 10 secs, then sprinkled with salt.

Arrange the chickem, bell peppers, and lemon wedges on a plate.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
John took a cooking class during his trip to Japan - he had saved and brought back a printout of the recipes.

Ginger and soy sauce are the keys to delicious tatsuta-age. This represents scenery with autumn foliage.

 

 

 

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