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Tatsutaage (Japanese Marinated and Fried Chicken)

Name: Tatsutaage (Japanese Marinated and Fried Chicken)
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs; 1 teaspoon grated ginger; 1 teaspoon sugar; 1/4 cup potato starch or cornstarch for coating; 2 tablespoons mirin; 2 tablespoons sake; 2 tablespoons soy sauce; Vegetable oil for frying

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

1 lb boneless, skinless chicken thighs

2 tablespoons soy sauce

2 tablespoons sake

2 tablespoons mirin

1 teaspoon grated ginger

1 teaspoon sugar

1/4 cup potato starch or cornstarch for coating

Vegetable oil for frying

Directions

Pierce the chicken all over with a paring knife, then cut into 2-inch pieces. Set aside. In a medium bowl, combine the soy sauce, sake, ginger juice, and garlic. Add the chicken, stirring to coat, and marinate for 10 minutes. Position a rack over a large rimmed baking sheet, and set aside. Pour the oil into a large Dutch oven or other heavy-duty pot until two-thirds full. Heat the oil to 310°F. Shake the marinade off the chicken. Lightly coat a few pieces with the starch, shaking off the excess. Pinch the edges of each piece of chicken together to form a pouch skin side out, drop into the oil, and fry in batches until light golden-brown, about 3 minutes. Remove from the oil with a slotted spoon and transfer to the prepared rack. Once all the chicken has been fried, increase the oil temperature to 370°F. Fry the chicken a second time in batches until deep golden and crispy, about 1 minute. Transfer to the rack to drain, and then serve.