Pan Fried Chicken Tatsuta Recipe

Ash Tyrrell

Pan Fried Chicken Tatsuta Recipe

I can’t even begin to tell you how satisfying these Mozzarella Chicken Wings are! The first time I made them, I thought the whole “deboning and stuffing” part would be intimidating—but it turned out to be much easier than I expected.

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Prep Time 15

Cook Time 20

Servings: 14

Ingredients Method Notes

Ingredients

1 kg chicken wings – fresh works best; frozen wings can hold excess water making them less crispy.
14 pearl mozzarella – use fresh mozzarella pearls for the perfect creamy melt.
1 teaspoon salt – helps bring out the chicken’s natural flavor.
2 tablespoons balsamic cream – for drizzling; adds a tangy-sweet touch.
Fresh basil leaves – for garnish and a pop of color.

Method

Start by deboning each wing. Gently fold the wing joint toward you, then slide a small paring knife between the bone and the meat. Work slowly to loosen the bone until it can be removed without tearing the skin. This step might take a little practice, but it gets faster with each wing.
Take one pearl mozzarella and slip it into the hollow center of each deboned wing. Make sure it’s snug inside so it doesn’t fall out during cooking. Use a toothpick to seal the opening and keep all that gooey goodness in place.
Sprinkle salt evenly over the stuffed wings. Arrange them on a baking sheet and place in a preheated oven at 220°C (428°F) for about 15–20 minutes, or until the skin is golden brown and crispy.
Once the wings are done, remove them from the oven and drizzle with balsamic cream. Scatter fresh basil leaves over the top for a fresh and colorful finish. Serve immediately for the best flavor and texture.

Notes

Use fresh mozzarella instead of shredded—it melts smoother and tastes richer.
Make sure the skin stays intact while deboning, so the cheese doesn’t leak out.
If you love extra crispy skin, pat the wings dry before stuffing.
Don’t skip the balsamic cream—it really balances the richness of the cheese.