Tuesday, June 12, 2012

Tatsuta-age (Japanese Fried Chicken Nuggets)

Earlier today, I was pondering what to post tonight and thought K's tatsuta age (or Japanese fried chicken nuggets) would be a perfect transition from our last meal on paper and plates. Since it was laundry night (aka take-out night), I didn't mention it to him. So, you can imagine my surprise when I came home to a huge batch of tatsuta-age. Clearly, great minds think alike!

Anyway, we ate it with rice and a simple salad. It's good on its own too. Follow K's recipe after the jump.  

Tatsuta-age (Japanese Fried Chicken Nuggets)
Serves: 4

4 tablespoons soy sauce
2 tablespoons cooking sake
½ tablespoon ginger, grated

1 lb boneless, skinless chicken thighs
2 cups (or more, depending on pot size) vegetable oil
1/3 cup potato or corn starch

1) Combine the first three ingredients: soy sauce, sake, ginger.

2) Cut the chicken into bite-size pieces and add to the marinade.

3) Let it sit for about 20 minutes, tossing every few minutes.

4) Heat the oil in a deep fryer or pot with tall sides.

5) Spread the potato or corn starch on a plate.

6) Coat the chicken with starch.

7) Fry a few pieces at a time for about 5 minutes, until golden brown.

8) Drain on paper towels or a wire rack.

9) Squeeze some lemon juice over chicken and serve.

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