‘Tatusta-agé’ is a very popular method of cooking chicken, meat or fish. Marinated ingredients are coated with ‘Katakuriko’ which is most commonly Potato Starch these days, then deep-fried. When I tried to cook ‘Tatsuta-agé Chicken’ and discovered I didn’t have enough Oil to deep-fry, I baked it the oven. Let me tell you, it might be better method to cook the marinated chicken. It is healthier and oven-baking is so easy, as I can make salad or coleslaw while baking. This marinade is quite popular with my family & friends. Good for BBQ as well.
600 to 800g Chicken Thigh Fillets
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Rice Vinegar
1/2 teaspoon Salt
1 thumb size piece Ginger *grated
- Make the marinade by mixing all ingredients.
- Cut Chicken Thigh Fillets in half each. Add the Chicken to the marinade and turn to coat. Cover and place in the fridge for 1 to 2 hours.
- Drain the marinade, and coat the Chicken pieces with Potato Starch.
- Usually these chicken pieces are deep-fried, but alternatively you can bake in the oven at 200℃ turning once during baking, for 15 to 20 minutes.
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