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 grated ginger
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 cup vegetable oil
- 1/4 cup chili oil
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the cornstarch, soy sauce, sake, mirin, grated ginger, minced garlic, and red pepper flakes. Mix well.
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Using tongs, carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan.
5. Cook the chicken for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
7. In a small saucepan, heat the chili oil over low heat.
8. Drizzle the chili oil over the crispy chicken pieces.
9. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 25g
Carbohydrates: 16g
Protein: 22g
Sodium: 1,100mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
- Chili oil can be substituted with hot sauce or red pepper flakes.
Variations:
- Add diced bell peppers and onions to the pan with the chicken for a colorful and flavorful addition.
- Use shrimp instead of chicken for a seafood twist.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy exterior.
- Use a slotted spoon or tongs to remove the chicken from the pan to avoid excess oil.
- Serve with steamed rice or noodles 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 platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
- If the chicken is overcooked, reduce the cooking time and/or heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken to avoid cross-contamination.
Food history:
Tatsuta is a Japanese cooking technique where food is marinated in soy sauce, sake, and ginger before being coated in starch and fried. It is similar to the more well-known dish, chicken karaage.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve as an appetizer or main dish with steamed rice or noodles.
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Region: Japanese