Authentic Japanese Chicken Tempura Recipe
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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.
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
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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
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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.
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
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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
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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
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
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Serve right away with some rice and veggies!
Serve right away with some rice and veggies!
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Grab the full recipe with additional informations via the link below!
Grab the full recipe with additional informations via the link below!
COOKINGFROG.COM
Grab The Full Recipe!
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