Tasty chick: tatsuta is the ultimate chicken snack
Confession: I really love snacks. When I go somewhere for a drink, I almost reach for the bar snacks menu before the drinks menu. I consider a bar snacks menu that’s a little different from the usual to be a major plus. Because bitterballen and cheese sticks—we know those by now, right… Exactly. That’s why I was particularly excited when spot Venster 33 in Amsterdam’s De Pijp put the snack tatsuta on the menu.
Let me start by saying that I’m glad I can write this rather than say it out loud, because I still struggle with that. And that I saw it listed on the menu even though I’d never heard of it. So I asked, and the answer was: ‘Japanese fried chicken’. Check. Let’s do it. Now, believe me: you’ll never want that cheese stick next to your drink again. Tatsuta is the way to go.
Okay… Tatsuta?
Japanese fried chicken, then. If possible, use chicken thighs, as they make it especially tender and juicy. Tatsuta is a particular way of frying: after the chicken has been marinated, it is coated with Katakuriko (potato starch), or cornstarch if Katakuriko isn’t available. Then, straight into the deep fryer.
I always order it the easy way at my favorite spot, but you can also make it yourself. It’s not difficult at all, and you’ll have the very best snack on the table. Have you ever seen bitterballen go cold? That’s about to happen to you. Guaranteed success. You can serve them with sriracha mayonnaise, ponzu sauce, or whatever you like.
How to make tatsuta
- Cut the chicken thighs into large pieces.
- Make the marinade (soy sauce, sake, Japanese rice wine, ginger juice) and marinate the chicken thighs in it overnight.
- Pat the chicken lightly dry with paper towels.
- Coat them with Katakuriko (or cornstarch if you don’t have any).
- Let’s fryyyyy.
Also read:
- Recipe: deep-fried Brussels sprouts (does this still count as a vegetable?)
- Common deep-frying mistakes
- How to: fry chicken WITHOUT a deep fryer
