Guest Author - Sherry Van Der Elst

The name Tatsuta comes from the Tatsuta River in the city of Ikoma in Nara Prefecture, a place particularly famous for its stunning fall foliage. Each year, the Japanese come from far and wide to view its blazing mountains and poets have pondered over the beauty of its "floating leaves of autumn" for centuries.

It’s said that this particular technique of deep frying was named “tatsuta” because the finished product resembles the burnished gold colors of the famous Tatsuta maples.

Unlike other fried chicken recipes, Tatsuta-age fries up quite light, while the potato starch-rice flour batter promotes a crispy coating. Placing the finished pieces on a plate lined with paper towels absorbs excess oil, reducing fat and calories.

This recipe works equally well with other chicken parts. Cornstarch can be substituted for the rice flour.

1/4 tsp white sugar
1 1/2 tsp minced garlic
1 1/2 tsp fresh ginger, peeled and grated
1 1/2 tsp sesame oil
1 1/2 tsp soy sauce
2 green onions, finely sliced
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp chicken bouillon
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 1/2 tbsp potato starch
1 1/2 tsp rice flour
Vegetable oil for frying

1. In a large bowl, whisk together first ten ingredients until blended. Add chicken pieces and stir to coat. Cover and refrigerate for up to 1 hour.

2. Remove bowl from refrigerator and drain marinade. Add potato starch and rice flour and toss until chicken pieces are uniformly coated.

3. Line a plate with two paper towels and set aside.

4. In a large skillet or deep fryer, heat oil to 365 F (shimmering but not smoking). Place chicken in skillet a few pieces at a time, making sure the individual pieces don’t touch. Fry until chicken is crisp and golden--about two minutes on each side.

5. Remove and drain on paper towel lined plate. Serve hot.