Chicken Tatsutaage with Balsamic Vinegar Recipe

Seasoned in a mild balsamic vinegar.

Cooking time

35min

Calories

367kcal

Sodium

800mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

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.
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.
Lightly fry each of the items in (2) in the same order listed. Lightly salt the string beans and bell pepper.
Wipe (1) dry and cover in flour. Fry in medium-high temperature oil.
Boil (B) in a fry pan until it becomes syrupy.
Place the chicken and lotus root into (5) and stir well.
Serve up (6) on a plate and decorate with string beans and bell peppers.

Cooking Basics

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

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