Japanese Chicken Tempura Recipe

Authentic Japanese Chicken Tempura Recipe

This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

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Ingredients: Chicken breasts sea salt black pepper minced ginger soy sauce garlic sake cake flour cornstarch water egg oil for frying

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To thin down the chicken breast, beat it with a meat tenderizer. Then, slice into strips that are about 1 inch wide and 3 inches long.

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In a small dish, combine the black pepper, salt, soy sauce, ginger, sake and garlic. Marinate for 15 minutes.

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Fill a bowl halfway with ice and water. In a another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch.

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Dredge the chicken pieces in the batter one at a time in the mixing bowl.

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Heat the oil to 350°F i (180°C) (or deep fryer). Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy

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Serve right away with some rice and veggies!

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Grab the full recipe with additional informations via the link below!

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Authentic Japanese Chicken Tempura Recipe

This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

Ingredients: Chicken breasts sea salt black pepper minced ginger soy sauce garlic sake cake flour cornstarch water egg oil for frying

To thin down the chicken breast, beat it with a meat tenderizer. Then, slice into strips that are about 1 inch wide and 3 inches long.

To thin down the chicken breast, beat it with a meat tenderizer. Then, slice into strips that are about 1 inch wide and 3 inches long.

1

In a small dish, combine the black pepper, salt, soy sauce, ginger, sake and garlic. Marinate for 15 minutes.

In a small dish, combine the black pepper, salt, soy sauce, ginger, sake and garlic. Marinate for 15 minutes.

2

Fill a bowl halfway with ice and water. In a another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch.

Fill a bowl halfway with ice and water. In a another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch.

3

Dredge the chicken pieces in the batter one at a time in the mixing bowl.

Dredge the chicken pieces in the batter one at a time in the mixing bowl.

4

Heat the oil to 350°F i (180°C) (or deep fryer). Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy

Heat the oil to 350°F i (180°C) (or deep fryer). Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy

5

Serve right away with some rice and veggies!

Serve right away with some rice and veggies!

COOKINGFROG.COM

Grab the full recipe with additional informations via the link below!

Grab the full recipe with additional informations via the link below!

COOKINGFROG.COM