How to Make Any-night-of-the-week Chicken Tatsuta-age (Deep-Fried)

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, How to Make Award-winning Chicken Tatsuta-age (Deep-Fried). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Tatsuta-age (Deep-Fried), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tatsuta-age (Deep-Fried) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Tatsuta-age (Deep-Fried) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Chicken Tatsuta-age (Deep-Fried) using 8 ingredients and 6 steps. Here is how you can achieve that.

This is a dish that's well loved, from adults to children. Fry quickly after coating with katakuriko. Once the frying sound has stopped and the bubbles are small, remove the chicken. They're most delicious if you fry only about 60% of your pot's capacity. Features soy sauce as a flavoring which burns easily, so please be mindful of that. Recipe by Kyouryouri-Yamahisa-

Ingredients and spices that need to be Take to make Chicken Tatsuta-age (Deep-Fried):

1. 320 grams Chicken thigh
2. 1 Katakuriko
3. 1 Frying oil
4. For marinating:
5. 4 tbsp Sake
6. 3 tbsp Soy sauce
7. 1 tbsp Usukuchi soy sauce
8. 1/4 piece Grated ginger

Instructions to make to make Chicken Tatsuta-age (Deep-Fried)

1. Cut the chicken into bite-sized pieces and marinate for about an hour to overnight.
2. Marinating. In the summer let's put it in the refrigerator.
3. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
4. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160℃. Slowly increase the temperature to 180℃.
5. Try to fry them for about 3 to 4 minutes. It's time to take them out when the frying sound changes.
6. Allow to cool on a rack. As long as you properly drain the oil these will be crispy even when cool. Serve with citrus slices if you like.

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