Tatsuta-age (japanese fried chicken)

Yield: 1 Servings

Measure Ingredient
2 \N Raw chicken breasts; boned
1 tablespoon Sake or sherry
1 tablespoon Soy sauce
4 \N Green peppers
\N \N Oil for frying
\N \N Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper

California Cuisines come from all over the world. The cultures and Nationalities of the world come together here. California, itself is a melting pot. California also has a reputation of some people being health nuts. I am one. I just got through eating lunch, which consisted of a bowl of Lentil/ Couscous and 4 Dutch Rusks. Total fat content of less than 1 Gram. It was very satisfying too. I want to share a delicious recipe from one of our cultures here.

Slice chicken meat into thin slices so that it can be eaten without cutting. Mis sake (or sherry) and soy sauce together and place chicken in this for about 30 minutes. Cut pappers into halves and take out seeds. Heat iol. Cover chicken with cornstarch. When oil is hot, fry chicken until tender. Drain on paper towels. Fry green pappers until just slft. Drain on paper towels. Sprinkle chicken and green peppers with salt and pepper.

Arrange decoratively on serving paltter. Makes 4 Servings.

Posted to recipelu-digest Volume 01 Number 352 by "Bonnie Atwood" <solomon1@...> on Dec 9, 1997

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