Chicken Tatsutaage with Balsamic Vinegar

Seasoned in a mild balsamic vinegar.

Cooking time
35 minutes
Calories
367kcal
Sodium
0.8g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

1/2

1/2

1/2

proper amount

proper amount

proper amount

1/2

3

(A)

1/2 tbsp

1/2 tbsp

1/2 tbsp

a small amount

a dash

(B)

25 ml (0.8 oz)

25 ml (0.8 oz)

1/2 tbsp

1/2 tbsp

Directions

  1. Cut the chicken thighs into 3 cm (1 in) squares. Remove the skin from the skin breast and cut it into 4-5 cm (1.7 in) long strips. Stir in (A) and leave for about 15 minutes.
  2. Peel the lotus root and cut into little pieces. Remove the sinew from the string beans and cut the red bell pepper into 1 cm (1/2 in) wides strips.
  3. Lightly fry each of the items in (2) in the same order listed. Lightly salt the string beans and bell pepper.
  4. Wipe (1) dry and cover in flour. Fry in medium-high temperature oil.
  5. Boil (B) in a fry pan until it becomes syrupy.
  6. Place the chicken and lotus root into (5) and stir well.
  7. Serve up (6) on a plate and decorate with string beans and bell peppers.