Poultry > Japanese > Chicken Tatsutas

Chicken Tatsuta with Miso and Honey Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp miso paste
- 2 tbsp honey
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions, for garnish
- 1 tbsp sesame seeds, for garnish

Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Tongs
- Paper towels

Step-by-step instructions:

1. In a large mixing bowl, whisk together cornstarch, soy sauce, sake, mirin, miso paste, honey, grated ginger, and grated garlic until well combined.

2. Add chicken pieces to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.

3. Heat vegetable oil in a large skillet or wok over medium-high heat.

4. Remove chicken from the marinade and shake off any excess cornstarch. Discard the remaining marinade.

5. Carefully add chicken pieces to the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip the chicken pieces.

6. Remove chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

7. Garnish with chopped scallions and sesame seeds.


- Time:
Preparation time: 40 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 25g
- Protein: 30g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Mirin can be substituted with rice vinegar.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Add diced vegetables such as bell peppers, onions, and carrots to the skillet for a more colorful dish.
- Use different types of miso paste for a variety of flavors.
- Add a splash of hot sauce or chili flakes for a spicy kick.

Tips and tricks:
- Make sure to shake off any excess cornstarch from the chicken before frying to prevent clumping.
- Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F.
- Serve with steamed rice and a side of vegetables for a complete meal.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
- Serve on a bed of steamed rice and garnish with chopped scallions and sesame seeds.

Garnishes:
- Chopped scallions and sesame seeds

Pairings:
- Serve with steamed rice and a side of vegetables such as broccoli or bok choy.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables

Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat and cook for an additional minute on each side.

Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Tatsuta-age is a Japanese cooking technique where meat or fish is marinated in soy sauce and sake, coated in potato starch, and then deep-fried.

Flavor profiles:
- Salty, sweet, umami

Serving suggestions:
- Serve hot as a main dish with steamed rice and vegetables.

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Region: Japanese

Taste: Savory, Sweet, Tangy, Umami, Honeyed