Juicy Tatsuta-Age Even with Chicken Breasts
Juicy Tatsuta-Age Even with Chicken Breasts

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, juicy tatsuta-age even with chicken breasts. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Juicy Tatsuta-Age Even with Chicken Breasts step by step. Slice the chicken breasts diagonally into bite-sized pieces. Transfer to a bowl, and pour enough water to cover the chicken.

Juicy Tatsuta-Age Even with Chicken Breasts is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Juicy Tatsuta-Age Even with Chicken Breasts is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have juicy tatsuta-age even with chicken breasts using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Juicy Tatsuta-Age Even with Chicken Breasts:
  1. Make ready 2 Chicken breasts
  2. Take 1 enough water to cover the chicken Water
  3. Prepare 2 1/2-3 tablespoons ＊Soy sauce
  4. Prepare 1 tbsp ＊Sake
  5. Make ready 1 clove ＊Garlic (grated)
  6. Take 1 thumb ＊Ginger (grated)
  7. Prepare 1 tbsp ＊Sesame oil
  8. Get 1 Katakuriko
  9. Get 1 Frying oil

It is absolutely necessary if you want juicy chicken. Here's why… The natural shape of a chicken breast is teardrop, with a thicker, meatier portion at the bottom of the teardrop. How long to bake chicken breasts. Knowing how long to bake your chicken breasts is one of the biggest tricks in making sure they are nice and juicy.

Steps to make Juicy Tatsuta-Age Even with Chicken Breasts:
  1. Slice the chicken breasts diagonally into bite-sized pieces.
  2. Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes.
  3. Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes.
  4. Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess.
  5. Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes.
  6. This is how it looks after 1 minute of deep-frying from Step 5. The outside is white, but the inside is still uncooked. Leaving it for 5 minutes with the residual heat cooks the inside.
  7. After 5 minutes, deep-fry again at 180℃ for about 1.5 minutes. The chicken won't get hard even after deep-frying for the second time.
  8. I added sesame oil and it made the dish more delicious.

Because chicken breasts are lean meat, they can overcook and dry out easily. Test Kitchen Tip: If your chicken breasts are very thick on one end and not on the other, you'll want to pound them with a meat mallet until the breast has an even thickness. This helps the chicken cook evenly. A small skillet or saucepan can also be used if you don't have a meat mallet on hand. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches.

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