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
  • 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
  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.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2017/08/11/japanese-fried-chicken-tatsuta-age-topped-with-a-fresh-cherry-tomato-salad-%e9%b6%8f%e8%82%89%e3%81%ae%e7%ab%9c%e7%94%b0%e6%8f%9a%e3%81%92%e3%83%95%e3%83%ac%e3%83%83%e3%82%b7%e3%83%a5%e3%83%88/