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Ingredient
Chicken Tempura
Introduce
Chef :
Hiroko ListonChicken Tempura
Tempura is a popular Japanese dish but it is rare to find ‘Chicken Tempura’ at restaurants. It’s probably a home-cooking dish. I recommend to use breast or tenderloin fillets for this dish. And if you happen to be one of those who dislike breast and tenderloin because you think they are dry, you got to try this.
Ingredient
Food ration :
4 servings
1 clove
Garlic *grated
1 tablespoon
Soy Sauce
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Sesame Oil for flavour *optional
1/4 cup
Plain Flour
1
Egg
1/4 cup
Potato Starch Flour
Cooking instructions
* Step 1
Cut Chicken Fillets into 3-4cm size pieces. Combine Ginger, Garlic, Soy Sauce, Sake (Rice Wine) and Sesame Oil in a bowl, add chicken pieces, massage, and set aside.
* Step 2
Place 1 Egg in 1/2 cup and add Cold Water to make it 1/2 cupful. Combine Flour and Potato Starch in a separate bowl, and the Egg and Cold Water, and mix lightly to make Tempura Batter.
* Step 3
Heat Oil to 170°C to 180°C. Coat the chicken pieces with Flour, dip into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil.
* Step 4
Serve with ‘Ponzu’ or ‘Tentsuyu’ (Dipping Sauce for Tempura).
Note: if there is a photo you can click to enlarge it
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