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Dans la lune

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Tatsuta-age deep fried marinated chicken

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

  • 3 tbsp soy sauce
  • 2 garlic cloves - grated
  • 1 thumb of ginger (15g) - grated
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp ketchup
  • 1 tbsp sesame oil
  • 1/2 tbsp garlic powder
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • a dash of pepper
  • 1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

  • 1 red onion - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • dash of salt
  • 160g katakuriko/potato starch
  • 40g plain flour/cake flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
  • 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
  • 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Serve hot!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

December 21, 2019

Crispy Chicken Burger

Crispy Chicken Burger

Print this recipe
Persons
5
Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 hour, 30 minutes
Crispy Chicken Burger

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

  • 2 garlic cloves - grated
  • 15g fresh ginger - grated
  • 3 tbsp soy sauce
  • 2 tbsp cooking sake or white cooking wine
  • 1 tbsp sesame oil
  • 1 tbsp ketchup
  • 1/2 tbsp hazelnuts oil (optional)
  • 1/2 tbsp garlic powder
  • 1 tsp sugar
  • 1 tsp kosher salt
  • dash of pepper

For the sauce

  • 1 red onion or shallot - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • salt and pepper to taste
  • 80g katakuriko/potato starch
  • 80g cake flour/plain flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
  • 2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
  • 3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread & Pizza, Chicken, Cooking, Cooking Recipe, Everyday cooking

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