Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 cup vegetable oil
- 1/2 cup ponzu sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp chopped scallions
- 1 tbsp sesame seeds
Special equipment needed:
- Large mixing bowl
- Deep frying pan or wok
- Tongs
- Paper towels
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
2. Add chicken pieces to the bowl and toss to coat evenly.
3. Heat vegetable oil in a deep frying pan or wok over medium-high heat.
4. Once the oil is hot, carefully add the chicken pieces to the pan using tongs. Fry for 5-7 minutes or until golden brown and crispy.
5. Remove chicken from the pan and place on a paper towel-lined plate to drain excess oil.
6. In a small mixing bowl, whisk together ponzu sauce, honey, rice vinegar, and sesame oil.
7. Serve fried chicken tatsuta with ponzu sauce on the side for dipping.
8. Garnish with chopped scallions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 36g
Protein: 20g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Ponzu sauce can be substituted with soy sauce or teriyaki sauce.
Variations:
- Add chopped ginger to the ponzu sauce for extra flavor.
- Serve with a side of steamed rice or noodles.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.
- Use tongs to flip the chicken pieces to prevent them from sticking to the pan.
- Double coat the chicken in the cornstarch mixture for extra crispiness.
Storage instructions:
Store leftover fried chicken tatsuta 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 the ponzu sauce in a small dipping bowl on the side. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Steamed rice, noodles, or a side salad.
Suggested side dishes:
Steamed rice, noodles, or a side salad.
Troubleshooting advice:
- If the chicken is not crispy enough, try double coating it in the cornstarch mixture.
- If the chicken is sticking to the pan, use tongs to flip it gently.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tatsuta is a Japanese cooking technique that involves marinating and frying meat or fish. It originated in the Tatsuta River region of Japan.
Flavor profiles:
Savory, crispy, tangy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish with a side of steamed rice or noodles.
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Region: Japanese