Japanese Fried Chicken (Tatsuta age) topped with a fresh Cherry Tomato Salad 鶏肉の竜田揚げフレッシュトマトサラダ

Japanese Fried Chicken

I have another super yummy recipe to share with you from one of my favorite Japanese cooking shows Kyo no Ryori (or Today’s Menu) and one of my favorite Japanese celebrity chefs Koh Kengetsu. I always love Koh-sans recipes and have a really lovely Bento cookbook of his. He’s of Korean descent so many of his recipes are Japanese but with some Korean flavors and always super delicious.

The recipe I’m posting today are Japanese Fried Chicken Thighs, or Tatsuta age, topped with a fresh Tomato Salad that is tossed in a simple Asian style Dressing. Believe me it is SO good and will become a favorite recipe you will make again and again. I made it two days in a row I loved it so much! Tatsuta age is very similar to Karaage, another Japanese Fried Chicken recipe that I have here on my blog, but doesn’t need to be marinated long and it’s coated more thickly in Potato Starch so it has a nice crunchy coating.

This recipe is the perfect Summertime dish especially now when the tomatoes are super sweet. I know everyone in your family will love it! I used chicken thighs and cherry tomatoes in this recipe but feel free to use chicken breasts and chopped regular tomatoes if you’d like. Enjoy!

Ingredients: serves 2

  • 4 boneless Chicken Thighs (I like the skin on but you can remove the skin if you’d like)
  • 1 pint of Cherry Tomatoes, each one cut in half (or two large tomatoes chopped in large chunks)
  • Potato Starch for dusting chicken
  • For frying: Canola Oil, Rice Bran Oil or Oil of your choice

Chicken Marinade:

  • 1 Tablespoon of grated, fresh Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Sake

Dressing For Tomatoes:

  • 1 Scallion thinly sliced
  • 1 teaspoon grated, fresh Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sesame Oil

For serving: (optional)

  • Freshly ground Black Pepper to taste
  • Coarse Sea Salt to taste

Method:

In a medium sized bowl add chicken thighs and chicken marinade ingredients. Mix so that the chicken is completely coated. Set aside.

In another medium sized bowl lightly toss the tomatoes with the dressing ingredients and set aside.

Heat a large heavy bottom Pot or Wok filled halfway with oil on medium high heat until it reaches 350 degrees. While oil is heating remove chicken thighs and coat each one really well with Potato Starch, pressing down so it thickly covers each thigh completely. No need to shake excess off. Fry the chicken until golden brown turning once. About 5 minutes on each side depending on the size of your chicken thighs.

Drain chicken on a wire rack or a paper towel lined plate.

Put a scoop of the tomatoes in the dressing over each thigh then top with a little freshly ground black pepper and coarse sea salt & serve immediately.

Japanese Fried Chicken (Tatsuta age) topped with a fresh Cherry Tomato Salad 鶏肉の竜田揚げフレッシュトマトサラダ
Serves: 2
 
Ingredients
  • 4 boneless Chicken Thighs (I like the skin on but you can remove the skin if you'd like)
  • 1 pint of Cherry Tomatoes, each one cut in half (or two large tomatoes chopped in large chunks)
  • Potato Starch for dusting chicken
  • For frying: Canola Oil, Rice Bran Oil or Oil of your choice
  • Chicken Marinade:
  • 1 Tablespoon of grated, fresh Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Sake
  • Dressing For Tomatoes:
  • 1 Scallion thinly sliced
  • 1 teaspoon grated, fresh Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sesame Oil
  • For serving: (optional)
  • Freshly ground Black Pepper to taste
  • Coarse Sea Salt to taste
Instructions
  1. In a medium sized bowl add chicken thighs and chicken marinade ingredients. Mix so that the chicken is completely coated. Set aside.
  2. In another medium sized bowl lightly toss the tomatoes with the dressing ingredients and set aside.
  3. Heat a large heavy bottom Pot or Wok filled halfway with oil on medium high heat until it reaches 350 degrees. While oil is heating remove chicken thighs and coat each one really well with Potato Starch, pressing down so it thickly covers each thigh completely. No need to shake excess off. Fry the chicken until golden brown turning once. About 5 minutes on each side depending on the size of your chicken thighs.
  4. Drain chicken on a wire rack or a paper towel lined plate.
  5. Put a scoop of the tomatoes in the dressing over each thigh then top with a little freshly ground black pepper and coarse sea salt & serve immediately.

 

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