Tatsuta Chicken Sticks with Sweet Ume-Onion Sauce

Flavorful crispy chicken cut into easy-to-eat sticks. The sweet and sour sauce makes it perfect!

Tatsuta Chicken Sticks with Sweet Ume-Onion Sauce
Photographed by Naruyasu Nabeshima


Recipe by
Atsuko Matsumoto

Average

Chicken

Vegetables

Party

210kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 chicken breast (200 g)
  • [Marinade]

    • 1 tbsp soy sauce
    • 1 tbsp sake
    • 1 tbsp mirin
  • A little Italian (flat-leaf) parsley
  • [Sweet Ume-Onion Sauce]

    • 3 tbsp onions (minced)
      Note

      Soak in water for a few minutes to remove the bite, drain and squeeze out excess moisture.

    • 65-70 ml soy sauce
    • 2 tbsp sugar
    • 1 tbsp sake
    • 1 tbsp rice vinegar
    • 1 tbsp umeboshi puree
  • Potato starch, as needed
  • Oil for deep-frying

Directions

1

Cut the chicken into sticks and put in a tray. Cover with [Marinade] and marinate for 5 minutes.

2

Coat thoroughly with potato starch and dust off excess. Heat the oil to 170 degrees Celsius and deep fry for 1-2 minutes until golden brown.

3

Plate up and garnish with Italian parsley. Thoroughly combine the [Sweet Ume-Onion Sauce] and serve with the chicken.

Tips

[How to cut the chicken into sticks]
-Remove the skin and divide into thick and thin pieces.
-Cut the thin pieces along the grain into 1 cm wide strips.
-Cut the thick pieces along the grain into 1 cm wide strips and cut each strip in half lengthwise.