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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.
To get started with this particular recipe, we must first prepare a few components. You can have juicy tatsuta-age even with chicken breasts using 9 ingredients and 8 steps. Here is how you can achieve it.
Composition needed to cook Juicy Tatsuta-Age Even with Chicken Breasts:
- 2 Chicken breasts
- 1 enough water to cover the chicken Water
- 2 1/2-3 tablespoons ＊Soy sauce
- 1 tbsp ＊Sake
- 1 clove ＊Garlic (grated)
- 1 thumb ＊Ginger (grated)
- 1 tbsp ＊Sesame oil
- 1 Katakuriko
- 1 Frying oil
No more dry meat, just juicy, moist, perfectly cooked chicken breasts every time. Chicken breasts come in all sizes and. To make your chicken breasts juicy, pound them with a rolling pin so they're the same width, which means they'll cook evenly. Is it really necessary to pound the chicken breasts to an even thickness before baking?
Instructions to make Juicy Tatsuta-Age Even with Chicken Breasts:
- Slice the chicken breasts diagonally into bite-sized pieces.
- Transfer to a bowl, and pour enough water to cover the chicken. Leave it for about 10 minutes.
- Place the chicken from the step 2 in a colander to drain the excess water. Marinate in the ＊ sauce for about 15 minutes.
- Place the chicken from Step 3 in a colander to remove the excess sauce. Coat with the katakuriko and tap off the excess.
- Deep-fry in oil at 180℃ for about 1 minute, and remove from the oil. Let it rest for about 5 minutes.
- 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.
- 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.
- I added sesame oil and it made the dish more delicious.
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. 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. But if you want to turn it into a meal on its own, get creative! Much like our your favourite Chili Lime Chicken.
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