![]() Tatsutaage, named for the Tatsuta river in the Nara Prefecture, where I grew up, is similar to karaage, but uses a marinade that turns the chicken dark red once fried. Also, I love using a bit of mashed fresh fruit, such as papaya or pineapple, in karaage because the enzymes break down the proteins in the chicken and make it more tender. The potato starch imparts a light crispiness while the all-purpose flour locks in moisture. After much experimentation, I’ve found that using a combination of the two works best because they serve different purposes. Karaage is typically dredged in all-purpose flour or potato starch. Karaage and tatsutaage are very popular in Japan. Double-frying is the secret to creating the crispiest coating on the outside with mouth-wateringly juicy chicken on the inside.įour of my favorite styles of this Japanese dish are karaage, tatsutaage, nanban, and tebasaki. For most versions of this style, the meat is fried once, cooled slightly, and then fried again. Of the many types of fried chicken available, the Japanese style- with its flavorful, crispy coating and tender meat-is my favorite. No matter what major city in the world you might be in, chances are you’ll find a bustling fried chicken restaurant on at least one busy street corner. ![]()
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