Chicken Tatsuta Age is the Japanese version of fried chicken.
Makes 2 servings
2 chicken thighs
2 Tbps shoyu
1 Tbsp sake
1 Tbsp mirin
1 tsp grated ginger juice
1 clove garlic, grated
3 Tbsp or more katakuriko (potato starch, similar to corn starch which can be used but it won’t be quite as good)
oil for frying
lemon
Slowly heat the oil to 350º F.
In the meantime, poke the chicken all over with a fork, then cut into bite-sized pieces.
Combine the shoyu, sake, mirin, ginger juice, and garlic in a medium bowl. Add the chicken and let marinate for 10 mins.
Drain the marinade well then, in a new bowl, add the chicken and katakuriko, a tablespoon at a time. Mix well before each addition. The chicken should be evenly coated, but any excess should be shaken off.
Fry the chicken until golden and cooked through. Serve with lemon wedges.
– See more at: http://www.humblebeanblog.com/2013/03/chicken-tatsuta-age/#sthash.xhK8d5yv.dpuf