Recipe: Tatsuta Chicken

These tasty chicken tidbits are marinated and dusted with katakuriko flour or cornstarch, and then deep fried. They fry up crispy and golden brown, and the marinade is so flavorful that they need no dipping sauce. But if you do want to serve a sauce with them, either teriyaki sauce or tonkatsu sauce would be a good choice.

Tatsuta Chicken

4 boneless chicken breasts or thighs, cut into thin strips
¼ cup soy sauce
¼ cup sake or mirin
½ cup katakuriko (substitute cornstarch)
Vegetable oil for frying

Combine soy sauce and sake or mirin in a container with a tight-fitting lid. Add chicken strips, stir to coat, cover and refrigerate for 1 hour, or overnight. Drain the marinade from the chicken strips. Lightly dredge chicken strips in katakuriko or cornstarch. Heat oil over medium high heat in a wok or large skillet. Test oil temperature with a small piece of chicken. When it sizzles and floats to the top, the oil is the right temperature for frying. Slightly reduce heat and add chicken strips a few at a time. Do not overcrowd pan. Fry chicken to a golden brown on both sides, turning once. Drain on paper towels. Serve immediately. Serves 4.