Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup soy sauce
- 1/4 cup sake
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 1/4 cup chopped shiso leaves
- 1 tablespoon yuzu juice
- Salt and pepper to taste
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, sugar, ginger, and garlic until well combined.
2. Add chicken pieces to the bowl and toss to coat well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Remove chicken pieces from the marinade, shaking off any excess cornstarch, and add them to the hot skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Use tongs to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
6. In a small bowl, mix together chopped shiso leaves and yuzu juice.
7. Season the cooked chicken with salt and pepper to taste.
8. Serve the chicken tatsuta hot, garnished with the shiso and yuzu mixture.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 2 hours
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 18g
- Protein: 20g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or even tofu for a vegetarian option.
- Shiso leaves can be substituted with basil or mint leaves.
- Yuzu juice can be substituted with lemon or lime juice.
Variations:
- Add some sliced green onions or red pepper flakes for some extra heat.
- Serve over a bed of rice or noodles for a more filling meal.
Tips and tricks:
- Make sure to shake off any excess cornstarch from the chicken before cooking to prevent the oil from splattering.
- Use a thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store any leftover chicken tatsuta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken tatsuta in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken tatsuta on a platter with the shiso and yuzu mixture drizzled over the top.
Garnishes:
- Chopped green onions, sesame seeds, or sliced jalapeños.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed rice, udon noodles, or 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:
- Always make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tatsuta is a Japanese cooking technique where meat or fish is marinated in soy sauce and then coated in cornstarch before being fried.
Flavor profiles:
- The chicken tatsuta is savory and slightly sweet from the soy sauce and mirin, with a hint of ginger and garlic. The shiso and yuzu mixture adds a refreshing and citrusy flavor.
Serving suggestions:
- Serve the chicken tatsuta as an appetizer or main dish.
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Region: Japanese