Tag Archives: Deep

Tori no Tatsuta Age – Deep Fried Marinated Chicken Recipe

Tori no tatsuta age – deep fried marinated chicken to me is a very underrated Japanese fried chicken dish. At a glance it looks very similar to the more popular tori no karaage. Both are bite-sized fried chicken thigh, both are popular izakaya fare, but I think tori no tatsuta age wins in term of flavor.

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Making tatsuta age marinating sauce

The main difference between tatsuta age and karaage lies in the marinating sauce.

To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake, and ginger juice.

Ginger juice is basically strained liquid of grated ginger, so you start by grating fresh ginger, and then strain to get the juice.

A 30 minute marinate is typically enough, though it won’t hurt if you marinate for up to 2 hours.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Katakuriko (potato starch)

Once the chicken is properly marinated, pat them dry, and transfer into a ziplock bag.

Into the bag, add about half a cup of katakuriko, which is potato starch.

TIPS: Most Asian markets stock this starch, but if that is a hassle, corn starch does a wonderful job as substitute.

With the chicken and starch in the ziplock bag, give it a vigorous shake so every piece of chicken is coated with the starch.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Egg white scallion ginger batter and deep frying

Once they are coated, it is close to ready for deep frying. I typically start heating my pot of oil while I make the batter.

Whisk egg whites until foamy, then add even more katakuriko (or corn starch), thinly sliced scallions, and grated ginger. Mix well, and this is the batter for the chicken.

Once the oil is hot (~ 170 Celsius / 340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry in the hot oil until golden brown.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Open some cold beers

Like I said, tori no tatsuta age is a popular izakaya fare. Meaning, the best way to enjoy these fried chicken is with copious amount of cold beer. Or some hot sake if that is more your thing.

But summer is approaching, and the weather is definitely getting warmer, so excuse me while I gobble down my fried chicken with some beer 😉

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Tempeh Mendoan – Deep Fried Tempeh with Spiced Batter Recipe

Tempeh mendoan originates from the city of Purwokerto in Central Java, Indonesia. Most people consider tempeh mendoan as a snack, and is one of the more popular Indonesian street food, for good reason.

Imagine tempeh, coated with a layer of spiced batter, and deep-fried in hot oil until it develops a crispy, crunchy, and super savory skin.

When you take a bite into it, you are treated with a delightful texture contrast between the crispy skin and the soft and tender tempeh inside. And to make the experience over the top, you really don’t want to make this without the chili sauce!

Ingredients to prepare tempeh mendoan (deep fried tempeh with spiced batter).

Choose 100% soybeans tempeh to make tempeh mendoan

It is not a surprise that tempeh is the main ingredient to prepare tempeh mendoan.

I know that there are so many different varieties of tempeh being offered nowadays, but if you want authentic tempeh mendoan, please stick to Indonesian style tempeh, which is made from 100% soybeans.

And if you are adventurous, you can try your hands at making your very own homemade tempeh!

Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter.

Tempeh Mendoan – Deep Fried Tempeh with Spiced Batter.

Ingredients to prepare tempeh mendoan

Aside from the 100% soybeans tempeh, you will need the following to make the spiced batter:

  • all-purpose flour
  • rice flour, this is the secret ingredient for crispy skin
  • grated garlic
  • thinly sliced scallions
  • coriander
  • salt
  • sugar

The accompanying chili sauce for your tempeh mendoan is very easy to make. You simply need:

  • kecap manis (Indonesian sweet soy sauce)
  • minced garlic
  • thinly sliced red chilies, you can use Thai bird-eye chilies or Fresno chilies
Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter.

Tempeh Mendoan – Deep Fried Tempeh with Spiced Batter.

Frying tempeh mendoan

Once you have everything, it is ready to finally fry some tempeh mendoan. So, let’s go over the steps:

1. Cut tempeh into thin slices

Unless I am in Indonesia, I usually use my own homemade tempeh. And I like to cut them into 12-16 thin slices. You want each slice to be more like a card than a stick!

2. Mix the spiced batter

Simply add all the spiced batter ingredients in a mixing bowl and stir it into a thick batter. It should resemble a slightly thicker pancake batter. Add some water (a tablespoon at a time), if you find the batter is too thick to stir.

3. Heat a pot of oil for deep frying

You will want at least 2 inches of oil. If you want to be precise, use a thermometer and start deep-frying once it reaches 170 Celsius/340 Fahrenheit.

For a no thermometer method, stick one bamboo chopstick into the hot oil, and if there are bubbles around the chopstick, the oil is ready.

4. Fry the tempeh

Coat each tempeh slice with the batter, and gently drop into the hot oil. Once the coat is golden brown, remove with a slotted spoon and drain over a wire rack.

Not too difficult right? Now you too can make some tempeh mendoan and enjoy these super tasty Indonesian snacks!

Tempeh Mendoan - Deep Fried Tempeh with Spiced Batter

Tempeh Mendoan – Deep Fried Tempeh with Spiced Batter

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