Photograph of the finished Chicken tatsuta-age

Japan · Gà chiên bột năng ướp gừng tương

Chicken tatsuta-age

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.5 kg
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Cooking sake Cooking sake 120 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Ginger Ginger 140 g
  • Photograph of Tapioca starch Tapioca starch 320 g
  • Photograph of Oil Oil 1.4 l
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chicken into cubes and marinate with soy sauce, sake, mirin, and ginger-garlic juice for 1 hour.
  2. 2 Remove the chicken from the grill and let it sit for 10 minutes to allow the excess marinade to drain off; if the chicken is still wet, the cornstarch will clump together.
  3. 3 Roll the chicken pieces in cornstarch and let them rest for 5 minutes until the coating becomes translucent.
  4. 4 Fry the first batch at 165 degrees for 6 minutes, then remove and let cool for 5 minutes.
  5. 5 Fry a second time at 190 degrees for 90 seconds until the crust is crispy and turns reddish-brown.
  6. 6 The tapioca flour coating is thin and crispy, unlike the thick breadcrumb coating used for deep-frying; squeeze some lemon juice over it before serving.

With an appliance

  • Air fryer 35 min

    Replace the frying pan twice: spray with oil, then heat in a hot air oven at 185 degrees for 14 minutes and at 205 degrees for 4 minutes.

Start cooking