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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, juicy tatsuta-age even with chicken breasts. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Space out the chicken breast on the pan. Make sure to use a pan wide enough to fit the chicken breasts. Otherwise the chicken will steam in its own juices rather than sear and brown.

Juicy Tatsuta-Age Even with Chicken Breasts is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Juicy Tatsuta-Age Even with Chicken Breasts is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to 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.

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

Is it really necessary to pound the chicken breasts to an even thickness before baking? 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. The brown sugar lets the chicken sweat while baking, making our baked chicken breast even juicer!

Instructions 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.

Much like our your favourite Chili Lime Chicken. HOW LONG TO COOK CHICKEN BREASTS. NOTES FOR THIS STOVE TOP CHICKEN BREASTS RECIPE. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking. 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.

So that is going to wrap this up for this special food juicy tatsuta-age even with chicken breasts recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!