Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tablespoons mirin
- 2 tablespoons grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Green onions, sliced (for garnish)
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Large skillet or wok
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, soy sauce, sake, mirin, grated ginger, minced garlic, and black pepper. Mix well until the ingredients are fully incorporated.
2. Add the chicken pieces to the bowl and toss until they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet or wok, heat vegetable oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
4. Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches until they are golden brown and crispy, about 3-4 minutes per side.
5. Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
6. Garnish the chicken with sliced green onions and serve immediately.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 23g
- Protein: 32g
Substitutions for ingredients:
- Sake can be substituted with dry sherry or white wine.
- Mirin can be substituted with rice vinegar or honey.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Substitute chicken with pork or tofu for a vegetarian option.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to ensure maximum flavor.
- Use a deep-fry thermometer to monitor the oil temperature and prevent the chicken from burning.
- Serve the chicken immediately after frying to maintain its crispiness.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the chicken on a bed of steamed rice or noodles for a complete meal.
- Garnish with sliced green onions and sesame seeds for added flavor and texture.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Stir-fried vegetables
- Salad
Troubleshooting advice:
- If the chicken is not crispy enough, increase the frying time or temperature.
- If the chicken is too salty, reduce the amount of soy sauce in the marinade.
Food safety advice:
- Make sure to handle raw chicken with care and wash your hands and utensils thoroughly after handling.
- Use a deep-fry thermometer to monitor the oil temperature and prevent the chicken from burning.
Food history:
- Chicken Tatsuta is a Japanese dish that originated in the Tatsuta District of Nara Prefecture.
Flavor profiles:
- Savory
- Salty
- Umami
- Garlic
- Ginger
Serving suggestions:
- Serve the chicken as an appetizer or main dish.
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Region: Japanese