Chicken Tenderloin ‘Isobe-age’ Tempura

Name: How to cook Chicken Tenderloin ‘Isobe-age’ Tempura - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Tenderloin ‘Isobe-age’ Tempura

Have you bought ‘Aonori’ (Dried Green Laver Flakes) to make ‘Okonomiyaki’ and have some leftover? You can add it to Tempura batter. Tempura made with the batter with a flavour of sea is called ‘Isobe-age’. Most commonly ‘Aonori’ is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Today I made Chicken Tenderloins into ‘Isobe-age’.

Ingredient

Food ration :

4 servings

500 g

Chicken Tenderloins *tendon removed if you choose to do so

2 tablespoons

Plain Flour

1 tablespoon

Potato Starch OR Corm Starch

1 tablespoon

‘Aonori’ (Dried Green Laver Flakes)

1/4 teaspoon

Salt

1 tablespoon

Japanese Mayonnaise *optional

4 tablespoons

Cold Water

Cooking instructions

* Step 1

Make Tempura Batter by mixing all ingredients.

* Step 2

Cut each Chicken Tenderloin into 2-3 pieces. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.

* Step 3

Heat Oil to 180°C. Dip Chicken pieces into the batter to coat, and fry for 2-3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.

Note: if there is a photo you can click to enlarge it