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
- 1 tablespoon mirin
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup sesame seeds
- Vegetable oil for frying
- Green onions, sliced for garnish
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together cornstarch, soy sauce, sake, mirin, ginger, garlic, and black pepper until smooth.
2. Add chicken pieces to the bowl and toss to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
4. In a shallow dish, spread out sesame seeds.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Using tongs or a slotted spoon, remove chicken from the marinade and coat each piece with sesame seeds.
7. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes.
8. Use tongs or a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
9. Garnish with sliced green onions and serve immediately with soy sauce for dipping.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Deep fryer or heavy-bottomed pot: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 16g
- Carbohydrates: 22g
- Protein: 30g
- Sodium: 720mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
- Sesame seeds can be substituted with panko breadcrumbs or crushed cornflakes.
Variations:
- Add chopped chili peppers or hot sauce to the marinade for a spicy kick.
- Use different types of meat or seafood for a variation of flavors.
- Add vegetables such as bell peppers, onions, or mushrooms to the marinade for a more colorful dish.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the chicken from becoming greasy.
- Use a thermometer to check the temperature of the oil.
- Drain excess oil by placing the chicken on a paper towel-lined plate.
- Serve immediately for the best texture and flavor.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with sliced green onions and soy sauce for dipping.
- Arrange on a bed of lettuce leaves for a more elegant presentation.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the chicken is not crispy, increase the temperature of the oil.
- If the chicken is overcooked, reduce the cooking time.
Food safety advice:
- Use a thermometer to check the internal temperature of the chicken, which should be 165°F.
- Do not reuse the oil for frying.
Food history:
- Tatsuta is a Japanese cooking technique where meat or fish is marinated in soy sauce, sake, and ginger, then coated in starch and fried.
Flavor profiles:
- Salty
- Umami
- Nutty
Serving suggestions:
- Serve as an appetizer or main dish.
- Great for parties or gatherings.
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Region: Japanese