Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. 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.

What is Chicken Tempura exactly?

You’re not the only one if you’ve never read about “chicken tempura.” Chicken tempura, I assumed, was a westernized variation of tempura. However,  Chicken Tempura, or Toriten (とり天) in Japanese, was invented at a restaurant in Oita prefecture and is a popular dish largely appreciated in this area.

I have a friend who lived 15 years in Japan and never tried or even heard of Chicken Tempura until I ordered it when I was with him at the Japanese New Mizu Sushi restaurant in New York. After a few months, I recreated the recipe according to the instructions of the most generous chef, and the result is this recipe. 

Chicken tempura is fried chicken in the tempura style, as the name implies. Chicken breast or thigh is chopped into strips, marinated in a combination of soy sauce, garlic, and ginger, sake then deep-fried in tempura batter.

The dipping sauce makes a significant distinction between chicken tempura and normal tempura. Tempura chicken is frequently dunked in kabosu ponzu sauce, which is made with Japanese karashi spicy mustard.

Chicken Tempura Recipe

Suppose you’ve never attempted to make tempura chicken before. In that case, you’re missing out on one of the most fantastic chicken dishes available.

This traditional Japanese chicken dish is similar to chicken fingers, except the breading is lighter and crispier.

And marinated chicken is used in this dish to enhance the entire flavor and get to that next level of amazing flavor.

The tempura that coats each delectable piece of chicken is both delicious and simple to prepare. And thanks to the method employed in this dish, each cut of chicken will be fully covered in fried, crunchy, juicy goodness.

How to make Chicken Tempura

As I previously stated, preparing this meal is rather straightforward.

All that’s left now is to marinate the chicken, prepare the tempura batter, and mix the two before frying the chicken tempura. The method for creating this fried squash is comparable.

Let’s not spend any more time and get this party started!

Marinate the Chicken

The first step is to thin down your chicken breast by pounding it with a meat tenderizer. Then slice your chicken into strips about 1 inch broad and 3 inches long.

Next, combine your ginger, garlic, ground pepper, salt, sake, and soy sauce in a small mixing bowl.

Afterward, place the chicken in a ziplock bag or an airtight container. Pour in your marinade, and chill in the fridge for 15 minutes.

You may create the tempura batter while the chicken is marinating.

Make the batter for Chicken Tempura.

Fill a big bowl (around halfway full) with ice and water, then put a medium-sized bowl inside.

Then, in a medium mixing dish, whisk together the yolk and white of your egg.

Sift the cake flour and cornstarch together with the beaten egg into the mixing bowl.

Then slowly drizzle in the 1/3 cup of cold water, constantly stirring until everything is just incorporated and a batter forms. Ensure you don’t overmix the mixture; stop mixing once a batter has formed!

Prepare your Chicken for Frying

So, at this point, your marinated chicken and tempura batter should be ready to go.

To begin, place all of the chicken pieces in the batter dish and completely coat them in the batter.

Next, fill a medium-sized saucepan (or deep fryer) halfway with oil and heat it to 350°F (180°C).

Once the oil is hot, add 2-3 pieces of coated chicken at a time to the saucepan—cook for 2 minutes on each side or until the outside is crisp.

Garnish your chicken tempura with soy sauce and shredded cabbage, and get ready to eat!

How to keep Chicken Tempura Leftovers? 

As a result, this dish serves two people, making it ideal for a meal for one or two. However, if you need to feed a large family, this dish may simply be doubled or tripled!

If there are any leftovers, just put them in an airtight container in the fridge for up to two days.

Set your oven to 425°F and put the pieces on a lined baking sheet to warm your tempura.

Save the image below to your Pinterest board if you like this Japanese Chicken Tempura recipe!

List of Ingredients

For the Marinade

For one large chicken breast, about 125g

• Chicken breasts
• ¼ tsp sea salt
• Freshly ground black pepper
• ½ tsp minced ginger
• 1 tbsp soy sauce
• 1 clove of garlic, minced
• 1-2 tsp of sake (according to your preference)
• 3 cups oil for frying

For the Batter

• ⅓ cup (45g) cake flour
• ⅓ cup (50g) cornstarch or potato starch
• ⅓ cup cold water
• 1 large egg 

Directions

• 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.
• Combine the black pepper, salt, soy sauce, ginger, sake, and garlic in a small bowl. Put the chicken in a zip-lock bag or an airtight container for 15 minutes to marinate.  Prepare the tempura batter in the meantime.
• Fill a large mixing bowl halfway with ice and water.
• In another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch to the egg mix.
• Mix in the 1/3 cup of cold water slowly until everything is just incorporated and the batter forms.
• Dredge the chicken pieces in the batter one at a time in the mixing basin.
• Heat the oil to 350°F (180°C) in a pan  (you can also use a deep fryer).
• Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy, about 2 minutes on each side.

Last words

I really hope you try this Chicken Tempura recipe and let me know how it went down in the comments section. Also, please let me know if you’re having any issues with the recipe or if you have any suggestions. It would mean a lot to me if you shared it on your Pinterest or other social media platform you are using and get the word out about this recipe. Thank you 🙂

It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world).

I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here’s the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. 

What are Greek Dolmades?

Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don’t come even close to these homemade authentic ones. So I don’t advise buying them. 

Nothing can beat their unique taste, and they’re straightforward to make. So,  in this article, we will look at preparing Greek dolmades.

The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries.

FAQs about Greek Dolmades

Can I Make Vegan Greek Dolmades?

Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it’s just a matter of preference. 

So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice.

After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves.

Can I use fresh leaves instead of jar leaves?

If you’ve used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them.

How to store the leftovers?

To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot.

We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience.

Don’t forget to share the image below to your Pinterest board and save this Authentic Greek Dolmades Recipe!

Preparation Time: 20 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Calories: 205

Greek Dolmades Recipe

Ingredients

• Grape leaves in brine – 1 jar (16 oz)
• Short grain rice – 1 ½ cup (soak in water for fifteen min and drain)
• Extra virgin olive oil
• Chopped Yellow onion – 1
• Lean Ground Beef – 12 oz 
• Salt to taste
• Black pepper
• Allspice – 1 tsp
• Cumin – ½ tsp
• Chopped Parsley, fresh mint, and fresh dill – ½ cup each
• Tomatoes – 1
• Chicken broth – 4 cups ( I use low sodium one) 
• Lemon juice – 4 tsp

Instructions

Preparing the Grape Leaves:

1. Remove the grape leaves from the jar and discard the brine.
2. Rinse the leaves thoroughly under cold water to remove any excess salt.
3. Allow the leaves to drain and set aside.

Preparing the Stuffing:

1. In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely.
2. In a pan, heat 1 tbsp of olive oil over medium heat.
3. Add onions and sauté until they become translucent, stirring occasionally.
4. Add the meat to the pan and cook until it turns brown. Flip occasionally to ensure even cooking.
5. Drain any excess fat from the pan.
6. Season with salt, pepper, and all-spice, mixing well.
7. Transfer the meat mixture to a bowl and allow it to cool.
8. Once cooled, add the drained rice and herbs to the meat mixture.
9. Season with salt and drizzle 1 tbsp of olive oil. Mix until all ingredients are well combined.

Stuffing and Cooking the Grape Leaves:

1. Lightly grease a skillet with olive oil.
2. Line the bottom of the skillet with a layer of grape leaves.
3. Add a layer of sliced tomatoes on top of the grape leaves.
4. To stuff a grape leaf:
   • Lay a leaf on a cutting board with the patterned side facing up.
   • Place 1 tbsp of the meat and rice filling in the center.
   • Fold in the sides and roll the leaf, securing the filling inside.
5. Repeat the stuffing process with the remaining grape leaves until all the filling is used.
6. Arrange the stuffed grape leaves in the skillet, starting from the edges and working your way to the center.
7. Place a plate upside down on top of the grape leaves to keep them in place.
8. Pour hot broth over the grape leaves until they are slightly submerged.
9. Cover the skillet with a lid and cook over medium heat for 30 minutes or until most of the liquid is absorbed.
10. Drizzle 4 tsp of lemon juice over the grape leaves, cover, and continue cooking for another 30 minutes or until fully cooked.

Serving Instructions:

1. Remove the skillet from heat and allow the grape leaves to cool for 30 minutes, uncovered.
2. Drizzle with additional olive oil.
3. Transfer the grape leaves to a serving plate.
4. Serve with plain yogurt or lemon wedges on the side. Enjoy your homemade Greek dolmades!

Cooking Tips & Variations

• Don’t skip soaking the rice as it later aids in cooking.
• It is not advised to over-stuff the grape leaves as the filling contains rice that expands when cooked.
• When rolling the grape leaves, ensure they are rolled tightly. Stay moderate, not less, or too tight for proper cooking.
• Placing an inverted plate on the leaves will make them stay intact and prevent them from floating while being cooked. When the liquid is absorbed, you may bake out the plate.
• After the grapes are cooked, the resting time allows them to absorb the extra liquid. It also adds to the taste.

Prepare dolmades ahead

• Stuffings can be prepared one or two nights prior. You may store them in an air-tight container in the fridge.
• You can roll the grape leaves with stuffings inside and then place them in the refrigerator overnight. Take them out of the fridge an hour before you need to cook.

Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy!

By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. 🙂

Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. 

No worries, I’m an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. 

What are Bierocks?

Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They’re often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. 

Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called “Kraut Bierocks”

They are very easy to bake and can be filled with all sorts of savories. They’re a common dish at social gatherings.

German Bierocks Recipe

Ingredients

Ingredients For Bierocks Dough

• ¼ cup sugar
• 1 cup lukewarm milk
• 4 cups all-purpose flour (unbleached)
• 2 ½ tsp dry yeast
• 2 tbsp melted butter (salted)
• ¾ tsp salt
• 1 egg (at room temperature and beaten)

For Filling

• ½ large onion (diced)
• ½ lb ground beef
• ¼ tsp salt
• 3 cups shredded cabbage
• ¼ tsp black pepper (ground)
• 1 tbsp milk

Instructions

Bierocks Dough Recipe

1. Mixing the Ingredients:
   • In a large bowl, combine sugar and milk, stirring until the sugar dissolves.
   • Add yeast to this mixture and let it sit for 7-10 minutes, until it starts to foam. This indicates the yeast is active.
2. Preparing the Dough:
   • Whisk the yeast mixture and add half of the flour, an egg, melted butter, and salt. Stir until well combined.
   • Gradually add the remaining flour, and knead the mixture for 10-12 minutes. The goal is a smooth, soft dough.
3. Letting the Dough Rise:
   • Place the dough back in the bowl. Cover it with a damp towel or plastic wrap to prevent drying.
   • Let the dough rise for about an hour in a warm spot. It should double in size. During this waiting period, you can prepare the filling.

Preparing the Filling

1. Cooking the Meat:
   • In a large non-stick pan, cook the meat over medium-high heat for 5-7 minutes until it browns.
   • Drain any excess grease.
2. Adding Cabbage:
   • Mix in the cabbage with the meat, cooking for another 8-10 minutes. The cabbage should become tender.
3. Seasoning:
   • Turn off the heat and season the mixture with salt and pepper to taste.

Assembling and Baking the Bierocks

1. Preparation:
   • Preheat your oven to 375°F (190°C).
   • Grease a baking sheet to prevent sticking.
2. Shaping the Bierocks:
   • Roll out the risen dough on a clean surface and divide it into 8 equal portions.
   • Flatten each piece into a circle (about 4-5 inches in diameter).
   • Place 2-3 tablespoons of the filling in the center of each circle.
3. Sealing the Bierocks:
   • Carefully bring the edges of the dough over the filling, pinching them together to seal. This will create a stuffed pocket.
4. Baking:
   • Place the sealed bierocks on the greased baking sheet.
   • Brush the tops with milk for a golden finish.
   • Bake in the preheated oven for 25-30 minutes, or until golden brown.
5. Cooling:
   • After baking, remove the bierocks and let them cool on a wire rack.

Spread the love for cooking! Pin this delightful Bierocks recipe to your Pinterest board and share the joy of homemade goodness with your followers. Let’s make this recipe a staple in kitchens everywhere!

What is the difference between bierocks and runzas?

Are bierocks the same as runzas? The differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same.

The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, from Germany.

And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular.

Are bierocks the same as pierogies?

Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies. 

Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough, and they resemble dumplings more.

How do you store and reheat Bierocks?

Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes.

If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy.

Can I make Bierocks with the frozen rolls?

Traditionally, Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from scratch.

But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings.

Can I make Bierocks with Pizza Dough?

Yes. Although I suggest you go for Chicago deep-dish pizza style because thin-crust doesn’t go well with Bierocks.

You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won’t interfere with Bierock’s amazing flavors. 

What can you serve with Bierocks?

You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns.

Follow these steps and you can confidently try to make delicious Bierocks.

They’re easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together!

Tips & Tricks for Bierocks Recipe

• The dough should be tacky, but it should not stick to the surface or to the hand.
• You can include ground sausage, horseradish, and shredded cheese in your filling.
• Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and prevent the cutlets from being dry and hard.
• You can substitute the shredded cabbage for sauerkraut in these bierocks.
• Serve with mustard as a dipping sauce.
• For the perfect results, leave filled bierocks at room temperature and bake when they are double in size.

Nutrition

• 311 calories  
• protein 9.7g
• carbohydrates 39g
• fat 11g
• cholesterol 31mg
• sodium 412mg

Conclusion

We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks!

If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!