Juicy Tatsuta-Age Even with Chicken Breasts

• 2 Chicken breasts
• 1 enough water to cover the chicken Water
• 2 1/2-3 tablespoons *Soy sauce
• 1 tbsp *Sake
• 1 clove *Garlic (grated)
• 1 thumb *Ginger (grated)
• 1 tbsp *Sesame oil
• 1 Katakuriko
• 1 Frying oil

1. Slice the chicken breasts diagonally into bite-sized pieces.
2. Transfer to a bowl, and pour enough water to cover the chicken.
3. Leave it for about 10 minutes.
4. Place the chicken from the step 2 in a colander to drain the excess water.
5. Marinate in the * sauce for about 15 minutes.
6. Place the chicken from Step 3 in a colander to remove the excess sauce.
7. Coat with the katakuriko and tap off the excess.
8. Deep-fry in oil at 180C for about 1 minute, and remove from the oil.
9. Let it rest for about 5 minutes.
10. This is how it looks after 1 minute of deep-frying from Step 5.
11. The outside is white, but the inside is still uncooked.
12. Leaving it for 5 minutes with the residual heat cooks the inside.
13. After 5 minutes, deep-fry again at 180C for about 1.5 minutes.
14. The chicken won't get hard even after deep-frying for the second time.
15. I added sesame oil and it made the dish more delicious.

chicken breasts, water, garlic, thumb, sesame oil, katakuriko, oil

Taken from cookpad.com/us/recipes/149437-juicy-tatsuta-age-even-with-chicken-breasts (may not work)